Bitsys Kitchen. Lettuce and Crouton Salad

Lettuce and Crouton Salad
For the dressing: 1 heaped tablespoon (1/5 glass) mayonnaise 1/2 glass olive oil 1 garlic clove, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon mustard powder 2 tablespoons lemon juice 1 1/2 teaspoons Worcestershire sauce 3 heaped tablespoons Kefalotyri cheese, coarsely grated	For the croutons 3 1/2 large white bread slices, crusts removed and cut into 1 in. cubes 1 garlic clove, crushed 1/3 glass oil 1 lg. head lettuce, tom in big pieces

To make croutons, heat the oil slightly, add the garlic and the bread cubes simultaneously, turning constantly until golden brown and crispy. Drain well on absorbent paper. To make the dressing, place the mayonnaise in a small bowl. Stir in the olive oil gradually and combine with the salt, pepper, garlic, mustard, Worcestershire sauce and lemon. Leave aside for about 1/2 hour. Meanwhile wash, drain and tear the lettuce. Then place in a very large salad bowl. Just before serving pour the dressing over the lettuce and toss gently. Add the croutons and 2 tablespoons of the Kefalotyri cheese and toss again. Sprinkle the salad with the remaining cheese.

Notes: The lettuce can be torn 1-3 hours in advance. Place in the salad bowl, cover and chill. Just before serving pour the dressing over the salad. Mix in the cheese and croutons.
Croutons may be prepared well in advance.