For the dressing: In a food processor, combine the sun-dried tomatoes, Parmesan, lemon juice, garlic, pinch of salt, and water. Process for 1 minute. Stream in the olive oil and blend for 10 seconds. It won’t be homogenous, but it will be delicious. Taste and add more salt and pepper, if desired. Makes 1 cup, which will keep in the refrigerator for up to 1 week. Whisk vigorously before using if it separates.
For the croutons: Preheat the oven to 400°F and position a rack in the top of the oven. Line a baking sheet with parchment paper. Mix the oil, Parmesan, and salt in a large mixing bowl until a paste is formed. Add the cubed bread and mix well with a spatula, until all the bread is well coated with the sticky Parmesan paste. Turn the bread onto the prepared baking sheet. Bake for 10 minutes, stir, and rotate the pan. Bake for another 10 to 12 minutes, or until golden brown and crisp.
To assemble the salad: Toss the lettuce with the dressing or drizzle over the top. Finish with shaved Parmesan, sun-dried tomatoes, and croutons.