INGREDIENTS:1 Head romaine lettuce
2 Cloves garlic; peeled
1/4 teaspoon of Salt; freshly ground black
-pepper and sugar
1 teaspoon of Worcestershire sauce and
-Dijon-style mustard
2 tb Fresh lemon juice and
-fat-free reduced-sodium
-chicken broth
1 tb Plus 1 teaspoon olive oil
2 cup of Baked bread cubes or
-croutons
1/4 cup of Parmesan cheese; grated
DIRECTIONS:
Wash, dry, and core romaine. Tear or shred crosswise into 1/2" wide strips
or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour
In a large wooden salad bowl sprinkle garlic cloves with salt. Using back
of salad spoon, squash garlic and salt and mix into paste. Add pepper,
sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon
juice and chicken broth. Slowly whisk in olive oil until well blended and
smooth
Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad
bowl. Toss to thoroughly combine. Serve immediately.
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