Ingredients Jump to Instructions ↓

  1. 1 Head romaine lettuce

  2. 2 Cloves garlic; peeled

  3. teaspoon Salt

  4. teaspoon Freshly ground black pepper

  5. teaspoon Sugar

  6. 1 teaspoon Worcestershire sauce

  7. 1 teaspoon Dijon-style mustard

  8. 2 tablespoons Fresh lemon juice

  9. 2 tablespoons Fat-free reduced-sodium chicken broth

  10. 1 tablespoon Olive oil plus

  11. 1 teaspoon Olive oil

  12. 2 cups Baked bread cubes or croutons

  13. cup Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. Wash, dry, and core romaine. Tear or shred crosswise into ½-inch wide strips or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour.

  2. 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.

  3. Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately.

  4. Yield: 4 servings Recipe By : COOKING LIVE SHOW #CL8738 Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 14:58:57 -0500 From: "Jon and Angele Freeman" NOTES : (Courtesy of Richard Simmons


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