Cut the GF bread or English muffins into bite size squares.
For easy cleanup, line a cookie sheet with foil. Sprinkle the cut bread/English muffins on the cookie sheet, making sure it is all on one layer, and drizzle with plenty of olive oil.
Sprinkle with Crazy Salt or a combo of S & P and garlic powder.
Bake in 425 oven for 5-15 minutes checking to be sure they don’t get too brown.
Remove from oven, remove from cookie sheet onto a plastic container lined with paper towel. Do not cover.
Put first 9 ingredients in a blender and process on high for 30 seconds until almost smooth.
Pour into a bowl and stir in 1 cup mayonnaise and 1 cup parmesan.
Taste and adjust seasoning, adding more lemon juice if necessary.
Cut onions in thin slices. In a bowl place onion slices and cover with water, 1 Tbsp salt & 1 Tbsp sugar. Let sit for at least 1 hour then drain. This takes the strong flavor out of the onion.
In large salad bowl toss lettuce, 1 cup of dressing and additional 3 Tbsp lemon juice, until coated. Add croutons and ½ cup parmesan. Toss again. Sprinkle with additional black pepper and sliced onions.
Cover the bottom of a cookie sheet. with a Silpat pad or parchment paper.
Mound grated parmesan in piles that look like cookie shapes. You can make the mound any width you wish. I like to do 4 inches to make a good size “bowl”.
Flatten the cheese so it is as flat as possible, and no holes are showing. Bake 375 for 15 minutes. Slightly cool.
With a spatula remove the warm cheese and drape it over an overturned bowl or glass. Do this with each one until they are all draped and are now at room temperature.