Ingredients:
6 cloves garlic, peeled
3/4 cup light mayonnaise
5 anchovy fillets, minced
3 tablespoons grated kraft parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
fresh cracked black pepper
2 -3 tablespoons olive oil
4 cups day-old bread, cubed
freshly grated parmesan cheese
1 head romaine lettuce, torn into bite-size pieces
Directions:
Mince 3 cloves of garlic, and put in food processor with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.
Season to taste with with fresh cracked black pepper.
Place in a food processor and pulse a few times until ingredients areblended.
Do not overprocess!
Refrigerate until ready to use.
Heat oil in a large skillet over medium heat.
Cut the remaining 3 cloves of garlic into quarters, and add to hot oil.
Cook and stir until golden but be careful not to burn!
Remove garlic from pan.
Add bread cubes to the hot oil.
Cook, turning frequently, until lightly browned.
Put bread cubes on a cookie sheet and place in a 250 degree oven for 5-10 minutes.
Be careful not to overtoast the croutons.
Place lettuce in a large bowl.
Toss with dressing, freshly grated parmesan cheese and croutons.
Servings: 6
Time preparation: 10 min.
Time total: 15 min.