Caesar Salad With Peppers

• Dressing:
• 2 large whole garlic heads
• 1/4 cup fat-free mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• Dash of black pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Salad:
• 2 yellow bell peppers
• 2 red bell peppers
• 14 cups torn romaine lettuce
• 1/4 cup (1 ounce) finely grated fresh Parmesan cheese, divided
• 4 (1-ounce) slices rye bread, cubed and toasted

1. Preheat oven to 400u0b0.
2. To prepare dressing, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400u0b0 for 1 hour; cool. Cut crosswise, and squeeze to extract garlic pulp to measure 3 tablespoons. Discard skins. Place garlic, mayonnaise, mustard, paste, and black pepper in a food processor; process until smooth. With food processor on, slowly pour vinegar and oil through food chute; process until well-blended.
3. Preheat broiler.
4. To prepare salad, cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1-inch strips. Combine dressing, lettuce, 2 tablespoons cheese, and rye bread cubes in a large bowl, tossing gently to coat. Divide salad among 8 salad plates. Arrange bell pepper strips on top of salads. Sprinkle evenly with 2 tablespoons cheese.

dressing, garlic, mayonnaise, mustard, anchovy paste, black pepper, red wine vinegar, olive oil, salad, yellow bell peppers, red bell peppers, torn romaine lettuce, parmesan cheese, rye bread

Taken from www.myrecipes.com/recipe/caesar-salad-with-peppers (may not work)