Yield: 6 servings
Measure | Ingredient |
---|---|
1 clove | Garlic, halved |
½ cup | Nonfat mayonnaise |
2 tablespoons | Red wine vinegar |
2 teaspoons | Dijon mustard |
2 teaspoons | White wine |
\N \N | Worchestershire sauce |
1 teaspoon | Anchovy paste |
¼ teaspoon | Pepper |
2 teaspoons | Olive oil |
¾ teaspoon | Cajun seasoning |
1 \N | Garlic clove, minced |
2 cups | (3/4 inch) sourdough bread |
\N \N | .cubes |
18 cups | Torn romaine lettuce |
⅓ cup | (1 1/3 oz) parmesan cheese |
\N \N | (fresh grated is best) |
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.