Ingredients
Romaine lettuce
Bread for croutons
1/2 Cup + 3T Extra virgin olive oil
2 Cloves garlic
Salt
6-8 Anchovy fillets
1 1/2 t Dry mustard
2T Lemon juice
1 1/2 T Plain yogurt
1/2 C Parmesan cheese, grated
Ground pepper
Preparation
Place romaine in salad bowl, co ver with damp kitchen towel and regrigerate 30 minutes to crisp
Remove crust from bread. Cut bread into 1/2 inch cubes.
In frying pan over low heat, warm 3T olive oil. Smash one garlic clove and add to oil. Saute 1-2 minutes.
Add bread cubes and fry, stirring and tossing, until crisp and golden on all sides, 4-5 minutes. Discard garlic. Remove bread to paper towel to drain. Sprinkle with salt.
Chop remaining garlic in food processor. Combine with 1/2 oil and puree until smooth.
Add achovies, mustard lemon juice and yogurt. Blend untikl smooth. Add 2T Parmesan cheeese and blend again.
Add dressing to romaine and toss to coat well. Add 1/2 remaining cheese and toss again. Adjust seasoning. Top with croutons and remaining cheese.
