Caesar Salad with Peppers

Ingredients

• 1 teaspoon anchovy paste 
• 1.5 teaspoons dijon mustard 
• 0.3 cup mayonnaise fat-free
• 2 large garlic heads whole
• 1 tablespoon olive oil 
• 1 ounce parmesan cheese fresh divided finely grated
• 1 Dash pepper black
• 2  bell peppers red
• 3 tablespoons red wine vinegar 
• 14 cups torn romaine lettuce 
• 4 ounce cocktail rye bread cubed toasted
• 2  bell peppers yellow

Equipment

• food processor
• bowl
• baking sheet
• oven
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat oven to 40
2. To prepare dressing, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
3. Bake at 400 for 1 hour; cool.
4. Cut crosswise, and squeeze to extract garlic pulp to measure 3 tablespoons. Discard skins.
5. Place garlic, mayonnaise, mustard, paste, and black pepper in a food processor; process until smooth. With food processor on, slowly pour vinegar and oil through food chute; process until well-blended.
6. Preheat broiler.
7. To prepare salad, cut bell peppers in half lengthwise; discard seeds and membranes.
8. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
9. Place in a zip-top plastic bag; seal.
10. Let stand 15 minutes. Peel; cut into 1-inch strips.
11. Combine dressing, lettuce, 2 tablespoons cheese, and rye bread cubes in a large bowl, tossing gently to coat. Divide salad among 8 salad plates. Arrange bell pepper strips on top of salads.
12. Sprinkle evenly with 2 tablespoons cheese.