Ingredients
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6 cloves garlic, peeled
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3/4 cup light mayonnaise
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5 anchovy fillets, minced
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3 tablespoons grated kraft parmesan cheese
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1 teaspoon Worcestershire sauce
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1 teaspoon Dijon mustard
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1 tablespoon lemon juice
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fresh cracked black pepper
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2 -3 tablespoons olive oil
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4 cups day-old bread, cubed
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freshly grated parmesan cheese
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1 head romaine lettuce, torn into bite-size pieces
Instructions
- 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.