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| 1 | Head roasted garlic 1 |
| 1 Teelöffel | Anchovy paste; or 2 minced |
| | Anchovies, optional |
| | 5 mL |
| 1/3 Tasse | Low fat yogurt 75 mL |
| 1/4 Tasse | Grated Parmesan cheese 50 mL |
| 1 Teelöffel | Dijon mustard and Worcestershire |
| | Sauce 5 mL |
| 2 Esslöffel | Red wine vinegar and olive oil 25 |
| | ML |
| | salt |
| | pepper |
| 3 Scheibe | Crusty whole wheat or white bread; cut in 1"/2.5 cm |
| | Cubes (2 cups/500 |
| | ML) 3 (1-inch/2.5 |
| | Cm.) |
| 1 gross | Head Romaine lettuce cut in bite size; (10 cups/2.5L) 1 |
| | Pieces |
| 2 | Tomatoes; (cut in wedges) 2 |
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To make dressing, in food processor or blender, blend together roasted garlic, anchovy paste, mustard, Worcestershire, vinegar, oil, yogurt and Parmesan. Taste and season with salt and pepper. Refrigerate until ready to use.
To make croutons, spread bread cubes on baking sheet. Bake at 375F/190 °C for 10 to 12 minutes, or until crunchy. Stir once or twice during baking time.
Just before serving, toss lettuce with desired amount of dressing and top with croutons. Garnish with tomatoes.
More HeartSmart Cooking with Bonnie Stern. The dressing is also a perfect dip for vegetables, chicken fingers or shrimp. Makes 6 servings.
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