Shaved pecorino Romano stars in this salad, which will satisfy a longing for cheese and salty flavors. Prepare the croutons a day or two ahead (step 2); store at room temperature in a zip-top plastic bag. Make the dressing (step 3) the night before, and refrigerate in an airtight container.
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. Cut bread into 1/2-inch cubes. Place bread cubes on pan; coat with cooking spray. Bake for 5 minutes or until golden. Cool.
Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.
Place lettuce in a large bowl. Pour juice mixture over lettuce; toss gently to coat. Sprinkle with pepper. Top with croutons and cheese.
This is my FAVORITE ceasar recipe!! I've made it 3 times now. It packs the flavor of regular ceasar dressing without the fat of the creamy dressing. Just store your croutons separately in a small container until serving, and if you may have leftovers, consider putting them on the individual plates and saving the extras until you finish the salad. Last time, I put them in too big of a container, and the air in the container made them stale by serving time :( I'm using ziploc with a paper towel inside to absorb moisture next time. I put this dressing on other salads all the time. Quick, flavorful, healthy, People rave about this dressing (even when served with stale corutons- it's that good).