12 thin baguette slices cut on diagonal
1/2 cup plus 2 Tbspn olive oil
1/4 cup sherry vinegar
salt and fresh ground pepper
6-8 cups torn romaine lettuce
1/4 cup grated parmesean
toast baguette slices and brush with 2 tbspns olive oil.
2) Whisk remaining oil and vinegar. Season to taste with salt and pepper.
3) Put romaine in large bowl. Pour dressing over and toss thoroughly. Add grated cheese and toss agai.
4) garnish with baguette slices