Roasted garlic infuses this eggless Caesar dressing with lots of flavor. If you can find white anchovies, use them for this salad—they have a more fresh, delicate flavor.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

Roasted Garlic Dressing
2 heads garlic
1/4 cup reduced-sodium chicken broth or water
3 tablespoons wine vinegar or cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
3 anchovy fillets, rinsed and coarsely chopped
2 teaspoons Worcestershire sauce
Salt & freshly ground pepper to taste

Salad
2 cups cubed French bread (1-inch pieces)
1 clove garlic, peeled
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
10 cups torn romaine lettuce (2 medium heads)
1/2 ounce Parmesan cheese, shaved (see Tip)
3 anchovy fillets, rinsed and halved lengthwise (optional)
Freshly ground pepper to taste

1. To make roasted garlic dressing: Preheat oven to 400°F.
2. Pull off loose papery outside skin from heads of garlic, without separating the cloves. Slice about 1/2 inch off the tip of each head. Wrap garlic in foil. Roast until the garlic flesh is very soft, about 40 minutes.
3. Unwrap the garlic and cool slightly. Squeeze the flesh out of the skin into a blender or food processor. Add broth (or water), vinegar, 2 tablespoons oil, mustard, anchovies and Worcestershire sauce; blend until smooth. Season with salt and pepper.
4. To make salad: Spread the bread cubes on a baking sheet and toast in a 400° oven until golden and crisp, 10 to 15 minutes.
5. Chop garlic clove coarsely, sprinkle with 1/2 teaspoon salt and mash with the side of the knife blade. Heat 2 teaspoons oil in a nonstick skillet. Add the mashed garlic and cook, stirring until golden brown, about 30 seconds. Remove from heat, add bread cubes and toss until the garlic is well distributed.
6. Combine lettuce with the dressing in a large bowl and toss well. Add the croutons, Parmesan and anchovy fillets, if using. Grind pepper over top, toss once and serve.

NUTRITION INFORMATION: Per serving: 185 calories; 8 g fat (2 g sat, 5 g mono); 4 mg cholesterol; 22 g carbohydrate; 7 g protein; 3 g fiber; 614 mg sodium; 312 mg potassium.
Nutrition bonus: Vitamin A (109% daily value), Vitamin C (39% dv), Folate (50% dv), Selenium (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1/2 vegetable, 1 1/2 fat

TIP: Tip: Use a vegetable peeler to shave curls off a block of hard cheeses, like Parmigiano-Reggiano or Pecorino Romano cheese.

MAKE AHEAD TIP: Cover and refrigerate the dressing (Steps 1-3) for up to 2 days.