Grilled Caesar Salad

Ingredients

• 1  crusty baguette sliced in half lengthwise
• 3 fillet anchovy tinned
• 1 tablespoon dijon mustard 
• 3 cloves garlic minced cut in half
• 1 tablespoon juice of lemon 
• 0.3 cup mayonnaise reduced-fat
• 0.5 cup olive oil 
• 2 tablespoons parmesan grated
• 0.3 cup red wine vinegar 
• 3  baby greens halved lengthwise (keep root intact)
• 15 servings salt and pepper 
• 1 tablespoon cream fat-free sour
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• blender
• grill

Directions

1. Make dressing: Puree mayonnaise, sour cream, vinegar, minced garlic, anchovies, lemon juice, Worcestershire sauce and mustard in blender until smooth. With motor running, drizzle in 1/2 cup oil and blend. Season lightly with salt and pepper. Cover and refrigerate.
2. Preheat grill to medium-high.
3. Brush cut side of bread with some of remaining oil. Grill bread, turning once, until toasted, 3 to 5 minutes.
4. Remove bread from grill and rub with cut side of halved garlic clove.
5. Cut into 1-inch pieces.
6. Brush all sides of lettuce with remaining oil; sprinkle with salt and pepper. Grill lettuce, turning frequently, until lightly charred around edges, 2 to 3 minutes.
7. Chop lettuce and divide among 6 bowls.
8. Sprinkle with Parmesan, scatter baguette pieces over and drizzle with some of the dressing.
9. Serve immediately, passing additional dressing on the side.