Caesar Salad

Ingredients

• 4  ounces French bread, cubed
• 1  medium garlic clove, chopped
• 2  anchovy fillets
• 1  tablespoon light mayonnaise
• 1  tablespoon extra-virgin olive oil
• 2  tablespoons fresh lemon juice
• 1  tablespoon chicken broth
• 1/2  teaspoon Dijon mustard
• 1/4  teaspoon salt
• 1/8  teaspoon freshly ground pepper
• 1  head (1-1/4 pounds.) romaine lettuce, leaves torn into pieces with ribs removed
• 2  tablespoons shredded Parmesan cheese

Directions

1. Heat oven to 400 degrees F. Spread bread cubes on cookie sheet. Bake 5 to 8 minutes, until toasted. Cool.

2. Mash garlic with a fork against the side of a large wooden bowl. Add anchovy and mash until a paste forms. Add mayonnaise, mashing into paste, then oil. Whisk in juice, broth, mustard, salt and pepper. (Dressing will be thin.)

3. Add romaine and croutons to bowl; toss with dressing. Sprinkle with Parmesan and toss again. Makes 4 servings.