1 cl Garlic, halved

1/2 c Nonfat mayonnaise

2 tb Red wine vinegar

2 ts Dijon mustard

2 ts White wine

Worchestershire sauce 1 ts Anchovy paste

1/4 ts Pepper

2 ts Olive oil

3/4 ts Cajun seasoning

1 Garlic clove, minced

2 c (3/4 inch) sourdough bread

.cubes 18 c Torn romaine lettuce

1/3 c (1 1/3 oz) parmesan cheese

(fresh grated is best) Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour. Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.