Using only the small inner romaine lettuce leaves makes this Caesar salad especially striking when mounded on plates.

Ingredients:

1 cup cubes (¾-inch) whole grain bread
1 small garlic clove, peeled
¼ teaspoon salt
3 tablespoons reduced-sodium chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-fat mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
Pinch black pepper
8 cups lightly packed small romaine lettuce leaves

Directions:

Preheat oven to 350°F.

Put bread cubes in bowl; spray with nonstick spray. Spread in baking pan. Bake until golden, about 10 minutes.

With side of knife, mash garlic with salt.

To make dressing, whisk together broth, 1 tablespoon of Parmesan, the oil, mayonnaise, parsley, vinegar, mustard, anchovy paste, garlic paste, and pepper in small bowl until blended.

Put romaine and croutons in large bowl; drizzle dressing over and toss to coat evenly. Divide salad evenly among 6 plates; sprinkle with remaining 1 tablespoon cheese.