New Caesar Salad

Our recipe uses mayonnaise instead of raw egg yolk to create the classic dressing, and baked bread cubes stand in for the more usual deep-fried croutons.

6 slices (1⁄2 inch thick) Italian bread

2 garlic cloves, each peeled and cut in half

3 tablespoons olive oil

1⁄4 cup mayonnaise

1⁄4 cup freshly grated Parmesan cheese

3 tablespoons fresh lemon juice

2 tablespoons water

2 teaspoons anchovy paste

1 head romaine lettuce, torn into bite-size pieces

• Preheat oven to 400°F. Rub bread slices with cut side of garlic. Brush both sides of bread with 2 tablespoons oil. Cut bread into 1⁄2-inch cubes and place in jelly-roll pan. Bake, stirring once, until golden brown and crisp, about 7 minutes.
• Meanwhile, prepare dressing: In large bowl, with wire whisk, mix mayonnaise, Parmesan, lemon juice, water, remaining 1 tablespoon oil, and anchovy paste until blended. Add romaine and croutons; toss to coat.

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Makes 4 first-course servings.

Prep: 15 minutes

Bake: 7 minutes.