Pecorino and Romaine Salad with Garlicky Lemon Dressing

Ingredients

• 0.3 teaspoon anchovy paste 
• 4 ounces ciabatta bread 
• 1 teaspoon dijon mustard 
• 1  garlic clove crushed
• 1  garlic clove peeled halved
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 1 ounce pecorino romano cheese shaved
• 6 servings cracked pepper black
• 6 cups torn romaine lettuce 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 40
2. Place bread on a baking sheet; bake at 400 for 5 minutes or until toasted. Rub toasted bread slices with cut sides of garlic clove; discard garlic clove halves.
3. Cut bread into 1/2-inch cubes.
4. Place bread cubes on pan; coat with cooking spray.
5. Bake for 5 minutes or until golden. Cool.
6. Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.
7. Place lettuce in a large bowl.
8. Pour juice mixture over lettuce; toss gently to coat.
9. Sprinkle with pepper. Top with croutons and cheese.