• 6 cloves garlic, peeled
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 6 tablespoons grated Parmesan cheese, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• salt to taste
• ground black pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces
1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
• If you find the dressing too thick you can add a couple of tbsp of milk and/or red wine vinegar to thin it out
• Using a food processor to combine ingredients will work better than just mixing in a bowl
• Anchovy paste can be substituted for whole anchovies
• Bacon bits make a nice addition
• Letting the dressing sit enhances the flavor, good to make it ahead of time
• Use more than 6 tbsp cheese
• Croutons can be baked w/ garlic powder @ 325 for 15 -20 min instead of fried
• Add fried or grilled chicken breast for a heartier meal