1 cl Garlic, halved 1/2 c Nonfat mayonnaise 2 tb Red wine vinegar 2 ts Dijon mustard 2 ts White wine Worchestershire sauce 1 ts Anchovy paste 1/4 ts Pepper 2 ts Olive oil 3/4 ts Cajun seasoning 1 Garlic clove, minced 2 c (3/4 inch) sourdough bread .cubes 18 c Torn romaine lettuce 1/3 c (1 1/3 oz) parmesan cheese (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.
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