Ingredients

• 6 cloves garlic
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 6 Tbsp grated Parmesan cheese
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 Tbsp lemon juice, or to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces

Directions

1. Mince 3 cloves of garlic, and place in a small bowl with mayonnaise, anchovies, 2 Tbsp of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.
2. Season to taste with salt and black pepper, and mix together. Refrigerate until ready to use.
3. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan.
4. Add bread cubes to the hot oil. Cook, turning frequently until lightly browned.
5. Remove bread cubes from oil, and season with salt and pepper.
6. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.