2 heads Boston lettuce
4 - 6 plum tomatoes, cut into wedges
1 can artichoke hearts, rinsed and cut into chunks
Your favorite Italian dressing
½ loaf fresh Italian bread, uncut
Extra virgin olive oil
½ cup grated Parmesan cheese
Wash lettuce, rip into bite sized pieces, roll in tea towel and refrigerate until ready to serve. (I like to use soft Boston lettuce because it contrasts nicely with the crunchy croutons).
On individual plates or a large platter, arrange lettuce leaves. Sprinkle tomatoes and artichoke pieces on top. Drizzle with Italian dressing.
Cut bread into about 1 ½” chunks. In a large skillet, heat about 1/8” olive oil. Add croutons and carefully brown while constantly turning so they don't burn. When they're almost done, sprinkle Parmesan cheese all over and turn a couple of times until the cheese browns.
Lightly sprinkle with salt and arrange croutons over the top of the salad. Serve immediately. Good for 4 people.