Title: Caesar~ mississippi~ salad
 Categories: Cooking liv, Salads
      Yield: 4 Servings
 
 
        1    head romaine lettuce
        2    cloves garlic -- peeled
      1/4 ts each salt, freshly ground
  :          black pepper
  :          and sugar
        1 ts each Worcestershire sauce
  :          and
  :          Dijon-style mustard
        2 TB each fresh lemon juice and
  :          fat-free reduced-sodium
  :          chicken broth
        1 TB plus 1 teaspoon olive oil
        2 c  baked bread cubes or
  :          croutons
      1/4 c  grated Parmesan Cheese
  
  Wash, dry, and core romaine. Tear or shred crosswise into 1/2-inch
  wide strips or bite-size pieces. Wrap in paper towels. Chill for at
  least 1 hour.
  
  In a large wooden salad bowl sprinkle garlic cloves with salt. Using
  back of salad spoon, squash garlic and salt and mix into paste. Add
  pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk
  in lemon juice and chicken broth. Slowly whisk in olive oil until
  well blended and smooth.
  
  Just before serving, add lettuce, bread cubes, and Parmesan cheese to
  salad bowl. Toss to thoroughly combine. Serve immediately.
  
  Yield: 4 servings