4 ounces Italian bread
1 clove garlic, cut in half
Nonstick olive oil cooking spray
1/4 cup light mayonnaise
1/4 cup freshly grated Parmesan cheese
3 Tablespoons fresh lemon juice
1 Tablespoons olive oil
1 teaspoon anchovy paste
Coarsely ground black pepper
1 (18-ounce) package hearts of romaine lettuce, torn into bite-size pieces
Preheat oven to 400ºF.
Cut bread into 1/2-inch-thick slices.
Rub bread slices, on both sides, with cut sides of garlic.
Cut bread into 1/2-inch cubes; place in jelly-roll pan.
Spray bread liberally with cooking spray.
Bake 10 minutes or until golden-brown and crisp.
Cool croutons in pan.
Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
Add lettuce and croutons to dressing in bowl; toss to coat.