Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Head romaine lettuce |
| 2 | Cloves garlic; peeled |
| ¼ teaspoon | Salt; freshly ground black pepper and sugar |
| 1 teaspoon | Worcestershire sauce and Dijon-style mustard |
| 2 tablespoons | Fresh lemon juice and fat-free reduced-sodium chicken broth |
| 1 tablespoon | Plus 1 teaspoon olive oil |
| 2 cups | Baked bread cubes or croutons |
| ¼ cup | Parmesan cheese; grated |
Wash, dry, and core romaine. Tear or shred crosswise into ½" wide strips or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour.
In a large wooden salad bowl sprinkle garlic cloves with salt. Using back of salad spoon, squash garlic and salt and mix into paste. Add pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth. Slowly whisk in olive oil until well blended and smooth.
Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately.
NOTES : (Courtesy of Richard Simmons) Recipe by: Cooking Live #CL8738 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 1, 1998