INGREDIENTS:1 lb. baby romaine lettuce, cleaned and dry 8 oz. proscuitto ham, julienned 4 oz. kalamata olives, pitted 4 oz. romano cheese, grated 10 oven dried roma tomatoes (preparation follows) 2 oz. kalamata olive croutons 1-2 oz. garlic vinaigrette (recipe follows) Cracked black pepper as neededClassic Garlic Vinaigrette Yield: 4-5 gallons 1 gal. red wine vinegar 3 cups crushed garlic 1 qt. Dijon mustard Salt & pepper to taste 12 each egg yolks (optional) 2 gal. olive oil 2 gal. ...

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