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Ingredients

2 heads Romaine lettuce, washed, drained, outer leaves removed
1 cup Toasted croutons
1/3 cup Parmesan cheese, shredded
8 slices Ripe tomato, sliced
8 slices Ripe yellow tomato, sliced
Chive to garnish, minced

Parmesan Pepper Dressing

1/2 tsp. Garlic, finely minced
1 tsp. Dijon mustard
2 tsp. Red wine vinegar
1/2 cup Olive oil
1/2 tsp. Sugar
1/3 cup Mayonnaise
1/2 tsp. Parsley, minced
2 tsp. Parmesan cheese, grated
1/3 tsp. Fresh ground black pepper
Salt to taste

Method
To prepare Parmesan Pepper Dressing, combine garlic, Dijon mustard, red wine vinegar, sugar, mayonnaise and parsley, mix until smooth. Whisk in olive oil until well incorporated. Add grated Parmesan cheese, season with salt and fresh ground black pepper. For service, cut trimmed Romaine heads in half, then cut off remaining cores. Place whole Romaine leaves on chilled salad plates. Place red and yellow tomato slices next to Romaine leaves. Top Romaine leaves with Parmesan Pepper Dressing. Top with croutons, shredded Parmesan cheese and minced chives. Serve immediately.

Makes 4 Servings