Ingredients

serves 4

　　2 garlic cloves

　　1/8 teaspoon coarse salt

　　1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes

　　1 anchovy fillet (optional)

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon Worcestershire sauce

　　1/4 teaspoon Dijon mustard

　　1/2 teaspoon freshly ground pepper

　　2 tablespoons extra-virgin olive oil

　　2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips

　　1/2 ounce Parmesan cheese, shaved

　　

Step 1

Preheat the oven to 350°F. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste. Add the bread cubes, and toss to combine. Spread the cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes, turning once.

　　

Step 2

Make the vinaigrette: In a small bowl, mince the remaining garlic clove with the anchovy, if using, to form a smooth paste. Whisk in the lemon juice, Worcestershire sauce, mustard, and pepper. Slowly whisk in the oil.

　　

Step 3

In a large serving bowl, toss the lettuce with the vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 186

　　

Step 6

Fat: 10g

　　

Step 7

Cholesterol: 4mg

　　

Step 8

Carbohydrate: 19g

　　

Step 9

Sodium: 338mg

　　

Step 10

Protein: 7g

　　

Step 11

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.