A low-fat version

Dressing:                                        

1 head of roasted garlic (see directions at bottom)

2 anchovy fillets, drained and minced

1 teaspoon of Worcestershire sauce

1 tablespoon of Dijon mustard

2 tablespoons of extra-virgin olive oil

2 tablespoons of red wine vinegar

1/3 cup of low-fat yogourt

1/3 cup of grated  light Parmesan cheese

Salt and Pepper to taste

Roasted Garlic:

Trim tops off garlic heads and remove papery skin.  Place garlic with cut side up on foil-lined baking sheet and roast at 400’F uncovered for 40 to 45 minutes until tender. To remove turn the heads upside down and gently squeeze the garlic out of the skins.  (Makes a nice spread too!)

Lettuce/Toppings:

3  1-inch slices of bread, cut into 1-inch cubes

1  head of Romaine lettuce broken into bite-sized pieces

Directions:

Blend together roasted garlic, anchovy paste, Worcestershire, mustard, oil, vinegar, yogurt, and Parmesan cheese. Season with salt and pepper to your liking.

Croutons:

Spread bread cut into cubes on baking sheet.  Bake at 375’F for 10 to 12 minutes until crunchy. Stir at least once while baking.

When ready to serve toss Romaine with dressing, and top with croutons. 

Surely Caesar