Garlic poached slowly in olive oil flavors both the crisp oven-baked whole grain croutons and the anchovy-lemon dressing that coats crisp romaine leaves under grated parmesan.
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Heat oven to 350°F.
In 8-inch sauté pan, heat oil and garlic on low heat. until garlic just begins to turn golden. Remove garlic and reserve for dressing.
Toss bread cubes in flavored oil and on half sheet pan in oven for about 10 minutes or until crisp. Set aside.
In blender, combine all dressing ingredients except for oil. Slowly drizzle oil into blender until dressing is creamy.
Combine dressing with romaine lettuce. Garnish with Parmesan and croutons.
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