Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7             cloves  garlic
     3/4           cup  mayonnaise
  4                     canned rolled anchovy fillets with capers -- drained
  2        tablespoons  freshly grated parmesan
     1/3           cup  freshly grated parmesan cheese
  1         tablespoon  fresh lemon juice
  1           teaspoon  worcestershire sauce
  1           teaspoon  dijon mustard
     1/4           cup  olive oil
  4               cups  bread cubes -- 3/4"
                        made from day-old bread
  1       large   head  romaine lettuce -- in bite size pieces

Preparation:

1. Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend. Transfer to medium bowl. Season with salt and pepper. 2. Heat oil in heavy large skillet over low heat. Cut remaining 4 garlic cloves in half. Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes. Using slotted spoon, remove garlic form skillet and discard. Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool to room temperature. 3. Place lettuce in large bowl. Toss with enough dressing to coat. Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend. Divide salad among 4 plates and serve.

Nutritional Information:

572 Calories (kcal); 51g Total Fat; (75% calories from fat); 8g Protein; 29g Carbohydrate; 14mg Cholesterol; 538mg Sodium