|Whole wheat bread slice||2|
|Garlic||2 Clove (10 gm), peeled, mashed and chopped|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||20 Milliliter (4 Teaspoons)|
|Strained yogurt||120 Milliliter (1/2 Cup)|
|White wine||30 Milliliter, de-alcoholized (2 Tablespoons)|
|Romaine lettuce head||1 Large, torn in 2-inch (5-cm) pieces (Save The Dark Green Top Halves Of The Outer Leaves For Sandwiches And Set The Crisp Inner Leaves Aside As A Garnish For Another Dish)|
Preheat the oven to 350Â°F (180Â°C).
Make croutons by cutting the bread into 1/2 inch (1.5 cm) cubes.
Put on a baking sheet and bake in preheated oven for 15 minutes or until light golden brown.
Working on a flat surface, scrape the garlic and anchovy fillets together with the blade of a knife (a mortar and pestle will also work well).
Sprinkle with the pepper and keep scraping until well incorporated.
The crumbly coarsely ground pepper is a gritty substance that helps combine all the ingredients.
Scrape in the cheese until well combined.
(I've used Parmesan because this is readily available. Please feel free to use the dry cheese of your choice.) Transfer to a small bowl.
Add the yogurt and mix well.
Pour the wine on top and scrape together.
To Serve: Put the Romaine leaves in a large bowl.
Spoon in the dressing and toss until each leaf is well coated.
Sprinkle with the croutons and toss again.
Divide onto individual serving plates and bring to the table for your fortunate guests.