Caesar Salad

By dmscott52

Taken from Good Housekeeping/April 2008. First try May 2008, excellent, lighter version of a caesar salad and easy.
Try doubling the dressing recipe. It seems like it needs a little more dressing if using more romaine. Start with using half of the doubled dressing in the bowl and use remaining on the side if someone wants a little more on the greens.

Ingredients

• 4 oz. Italian bread
• 1 clove garlic, cut in half
• Nonstick olive oil cooking spray
• 1/4 cup light mayonnaise
• 1/4 cup freshly grated Parmesan cheese
• 3 T. fresh lemon juice ( I prefer using less)
• 1 T. olive oil
• 1 tsp. anchovy paste
• Coarsely ground black pepper
• 1 pkg. (18 oz.) hearts of romaine lettuce, torn into bite-size pieces.

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400 degrees

2. Cut bread into 1/2 inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2 inch cubes; place on jelly roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden brown and crisp. Cool croutons in pan.

3. Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 tsp. pepper.

4. Add lettuce and croutons to dressing in bowl; toss to coat.