- 4 cloves garlic, pressed
- 3/4 cup mayonnaise
- 8 anchovy fillets, mashed
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese, divided
- salt and freshly ground black pepper
- 1/4 cup olive oil
- 3 cloves garlic, quartered
- 6 cups Italian bread cubes
- 2 large heads romaine lettuce, chopped
- 2 (6 ounce) packages cooked chicken breast strips
- In a small bowl, stir together the pressed garlic, mayonnaise, anchovies, Worcestershire sauce, mustard, lemon juice and half of the Parmesan cheese. Season with salt and pepper and set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Heat the olive oil in a large skillet over medium heat. Add the quartered garlic cloves; cook and stir until golden and fragrant. Add the bread cubes to the skillet and stir to coat with the oil. Transfer to a baking sheet and place in the preheated oven. Bake for 10 to 15 minutes, stirring frequently, until toasted and golden brown in color. Set aside to cool.
- In a large bowl, toss the romaine lettuce with the dressing and croutons. Stir in the remaining Parmesan cheese and chicken strips. Season with additional ground black pepper and serve immediately.