This vegetarian version is based on the one provided by Alice Waters in The Art of Simple Food. Having made this a few times now I've learned a couple things...like it can't sit for too long or the oil will separate. Mostly though I love how simple and easy this classic is to enjoy at home with out relying on some mystery ingredient store bought dressing. I used capers because we had them handy and we really loved the way they worked. It's nice to have those recipe staples in your pocket that allow you to be spontaneous. Got leftover chicken, shrimp, leaf lettuce instead of romaine, mushrooms, sweet red peppers? Roll with it, and enjoy.
Brush a couple 1" thick slices of crusty white bread with olive oil and toss on grill, or cut into cubes, toss with oil to coat and bake on a cookie sheet in a 350 degree oven for about 10 minutes.
Tear up or Chop one washed head romaine lettuce
First, combine in a small food processor...
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2-3 garlic cloves
2 rounded teaspoons capers
pinch of salt (optional)
Fresh Ground pepper
1/4 cup extra-virgin olive oil, blending constantly till emulsified ( My food processor has two tiny holes in the top of the lid that allow for the perfect amount of oil to travel trough while blending.)Constant blending while slowly adding the oil is key.
Then blend in most of 1/2 cup Parmesan Cheese finely grated, saving a small amount for garnish.