Pecorino And Romaine Salad With Garlicky Lemon Dressing

• 8 (1/4-inch-thick) slices ciabatta bread (about 4 ounces)
• 1 garlic clove, peeled and halved
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, crushed
• 6 cups torn romaine lettuce
• Cracked black pepper
• 1/4 cup (1 ounce) shaved pecorino Romano cheese

1. Preheat oven to 400u0b0.
2. Place bread on a baking sheet; bake at 400u0b0 for 5 minutes or until toasted. Rub toasted bread slices with cut sides of garlic clove; discard garlic clove halves. Cut bread into 1/2-inch cubes. Place bread cubes on pan; coat with cooking spray. Bake for 5 minutes or until golden. Cool.
3. Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.
4. Place lettuce in a large bowl. Pour juice mixture over lettuce; toss gently to coat. Sprinkle with pepper. Top with croutons and cheese.

bread, garlic, cooking spray, lemon juice, extravirgin olive oil, mustard, anchovy paste, worcestershire sauce, garlic, torn romaine lettuce, pepper, romano cheese

Taken from www.myrecipes.com/recipe/pecorino-romaine-salad-with-garlicky-lemon-dressing (may not work)