INGREDIENTS
4 ounces Italian bread
1 clove garlic, cut in half
Nonstick olive oil cooking spray
¼ cup light mayonnaise
¼ cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste
Coarsely ground black pepper
1 package (18-ounce) hearts of romaine lettuce, torn into bite-size pieces
DIRECTIONS
Preheat oven to 400 degrees F.
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 in jelly-roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
Add lettuce and croutons to dressing in bowl; toss to coat.