1 teaspoon finely chopped lemon zest5 tablespoons lemon juice½ teaspoon salt2 large garlic cloves, finely chopped½ cup extra virgin olive oilSalad4 heads romaine lettuce hearts2/3 cup shaved Parmesan cheese1 cup homemade or store-bought croutons, or more if desiredCombine the lemon zest, juice, salt and garlic in a small bowl. Whisk in the oil.Wash lettuce and either spin dry or wrap in lint free towels. Refrigerate for 4 hours.Tear lettuce into bite-sized pieces and place in large salad bowl. Toss with vinaigrette, croutons and cheese. Season to taste with salt and pepper. Plate salad and top with a little more shaved cheese.You can make your own croutons by tossing cubed bread with a generous amount of melted garlic butter. Bake them at 350 degrees for about 10 minutes.