Serves: 5
Total Calories: 241

Garlic Croutons:
3 teaspoons of oil from sun-dried tomatoes
2 garlic cloves, chopped
3 cups (1/2-inch) bread cubes
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Dressing:
2 garlic cloves
1 (2-ounce) can anchovy, drained
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 teaspoon Dijon style mustard
1/2 teaspoon Worcestershire sauce
coarsely ground black pepper to taste
1 head Romaine lettuce, washed and dried
Garlic Croutons
1/2 cup drained marinated sun-dried tomato, oil reserved
1/4 cup freshly grated Parmesan cheese

Garlic Croutons:
In a skillet over medium heat, warm 3 tablespoons of oil from tomatoes, and garlic. Add bread cubes; toss to coat. Transfer in a single layer to a baking sheet. Bake in a preheated 325° oven, tossing occasionally, until crisp and golden, about 12–15 minutes. Cool.

Dressing:
Purée garlic and anchovies in a blender or food processor. Add oil, lemon juice, mustard, and Worcestershire; blend thoroughly. Season with pepper. Gently tear lettuce into a salad bowl. Top with Garlic Croutons, tomatoes, and cheese. Drizzle with Dressing. Toss and serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 241
Calories from Fat: 221

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