Ingredients
7 garlic cloves
¾ cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 Tblspn plus 1/3 cup freshly grated Parmesan cheese
1 Tblspn fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
¼ cup olive oil
4 cups ¾-inch bread cubes (crusts trimmed)
1 large head romaine lettuce, ripped into pieces
· Mince 3 garlic cloves in processor
· Add mayo, anchovies with capers, 2 Tblspn Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend
· Transfer to medium bowl and season with salt and pepper to taste
· Heat oil in heavy large skillet over low heat
· Cut remaining 4 garlic cloves in half and add to skillet cooking until golden brown, stirring frequently, approx. 8 minutes
· Using slotted spoon, remove garlic from skillet
· Add bread cubes to skillet and coat
· Cook over low heat until golden brown, approx. 15 minutes
· Remove from heat, season with salt and pepper and cool to room temp
· Place lettuce in large bowl
· Toss with enough dressing to coat
· Add remaining 1/3 cup Parmesan cheese and croutons and toss gently
If you want to “cheat” you can buy croutons and then it’s even easier. This serves 4 approximately and is da bomb!