Ingredients
- 1 worchestershire sauce
- 1 anchovy paste
- 1 garlic clove
- 3/4 cajun seasoning
- 475 gr torn romaine lettuce
- 120 ml nonfat mayonnaise
- 30 ml wine vinegar (red)
- 10 ml dijon mustard
- 10 ml wine (white)
- 10 ml olive oil
- 1 gr pepper
- some garlic
(fresh grated is best) Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour. Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 200ºC for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.