Classic Romaine Caesar Salad
|French bread slice||4 (1/2 Inch Thick)|
|Butter flavored vegetable cooking spray||1|
|Garlic powder||1⁄2 Teaspoon|
|Torn romaine lettuce||6 Cup (96 tbs)|
|Freshly grated parmesan cheese||2 Tablespoon|
|Water||1 1⁄2 Tablespoon|
|Low sodium worcestershire sauce||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Anchovies||6 , cut into half|
|Freshly ground pepper||1 Dash|
1. Cut bread into 1/2-inch cubes; place cubes on a baking sheet. Coat cubes on all sides with cooking spray; sprinkle with 1/2 teaspoon garlic powder. Broil 3 inches from heat (with electric oven door partially opened) until toasted on all sides, turning frequently.
2. Combine lettuce and cheese in a large bowl. Combine lemon juice and next 4 ingredients, stirring with a wire whisk until blended. Pour over lettuce mixture; toss gently to coat.
3. Arrange lettuce mixture on salad plates, and top with anchovy halves. Sprinkle with bread cubes and freshly ground pepper. Serve immediately.