Creamy caesar salad with spicy croutons
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | clove | Garlic, halved |
| ½ | cup | Nonfat mayonnaise |
| 2 | tablespoons | Red wine vinegar |
| 2 | teaspoons | Dijon mustard |
| 2 | teaspoons | White wine |
| Worchestershire sauce | ||
| 1 | teaspoon | Anchovy paste |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Olive oil |
| ¾ | teaspoon | Cajun seasoning |
| 1 | Garlic clove, minced | |
| 2 | cups | (3/4 inch) sourdough bread |
| .cubes | ||
| 18 | cups | Torn romaine lettuce |
| ⅓ | cup | (1 1/3 oz) parmesan cheese |
| (fresh grated is best) | ||
Directions
Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended.
Cover and chill at least 1 hour.
Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown.
Place lettuce in a large bowl. Add dressing; toss gently to coat.
Sprinkle with cheese and top with croutons.