Recipe: Caesar Salad (without eggs)

Caesar Salad
Servings: 4

7 cloves garlic
3/4 cup mayonnaise
4 canned rolled anchovy fillets with capers -- drained
2 tablespoons freshly grated parmesan
1/3 cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup olive oil
4 cups bread cubes -- 3/4-inch made from day-old bread
1 large head romaine lettuce -- in bite size pieces

Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend. Transfer to medium bowl. Season with salt and pepper.

Heat oil in heavy large skillet over low heat. Cut remaining 4 garlic cloves in half. Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes. Using slotted spoon, remove garlic form skillet and discard. Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool to room temperature.

Place lettuce in large bowl. Toss with enough dressing to coat. Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend. Divide salad among 4 plates and serve.