Caesar Salad Supreme

I got this recipe from another recipe site. We love Caesar Salads at restaurants and this is a very easy and delicious one to make at home! I altered a few things such as adding fresh grated parmesan at the end to suit our tastes. I also used light mayo and cut down on the olive oil to cut the fat content a little. The result is a very decent Caesar Salad! I like to serve this salad with a good steak or lasagna.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 6  cloves garlic, peeled
• 3⁄4 cup light mayonnaise
• 5  anchovy fillets, minced
• 3  tablespoons  grated kraft parmesan cheese
• 1  teaspoon Worcestershire sauce
• 1  teaspoon Dijon mustard
• 1  tablespoon lemon juice
•  fresh cracked black pepper
• 2 -3  tablespoons olive oil
• 4  cups  day-old  bread, cubed
•  freshly grated parmesan cheese
• 1  head romaine lettuce, torn into bite-size pieces

Directions

1. Mince 3 cloves of garlic, and put in food processor with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.
2. Season to taste with with fresh cracked black pepper.
3. Place in a food processor and pulse a few times until ingredients areblended.
4. Do not overprocess!
5. Refrigerate until ready to use.
6. Heat oil in a large skillet over medium heat.
7. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil.
8. Cook and stir until golden but be careful not to burn!
9. Remove garlic from pan.
10. Add bread cubes to the hot oil.
11. Cook, turning frequently, until lightly browned.
12. Put bread cubes on a cookie sheet and place in a 250 degree oven for 5-10 minutes.
13. Be careful not to overtoast the croutons.
14. Place lettuce in a large bowl.
15. Toss with dressing, freshly grated parmesan cheese and croutons.