Romaine, Artichokes, And Asiago Cheese Salad - cooking recipe

Ingredients

1 head romaine lettuce
1 (14 ounce) can artichoke hearts, drained and each heart cut into 6 wedges
3 ounces asiago cheese, grated
Dressing
3/4 cup extra virgin olive oil
6 tablespoons sour cream (not lowfat or nonfat) or 6 tablespoons mayonnaise (not lowfat or nonfat)
3 tablespoons fresh lemon juice
4 tablespoons Dijon mustard
1 tablespoon white wine vinegar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Croutons
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
2 1/2 teaspoon dried sage or 1/2 teaspoon dried dill
4 cups bread cubes (1/2in. cubes)

Preparation

Whisk dressing ingredients together.
Cover and refridgerate.
Heat oven to 350\u00b0F.
Whisk salt, oil, pepper, garlic, and herbs together.
Add bread cubes and toss.
Spead coated bread on baking sheet and bake until golden, 20-25 minutes.
Toss lettuce, artichokes, and dressing together.
Top with croutons and cheese.