4 oz. Italian bread
1 clove garlic, cut in half
Nonstick olive oil cooking spray
1/4 cup light mayonnaise
1/4 cup freshly grated Parmesan cheese
3 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 tsp. anchovy paste
Coarsely ground black pepper
1 pkg. (18-oz.) hearts of romaine lettuce, torn into bite size pieces

Preheat the oven to 400*F.

Cut bread into 1/2" thick slices.  Rub  bread slices, on both sides with cut sides of garlic.  Cut bread into 1/2" thick cubes, place in jelly-roll pan.  Spray bread with cooking spray.  Bake for 10 minutes or until golden brown and crisp.  Cool croûtons in pan.

Meanwhile in large salad bowl with wire whisk mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste and 1/4 tsp. pepper.

Add lettuce and croutons to dressing in bowl, toss to coat.

Makes 6 first-course servings