2 cups (500 mL) 1-inch (2.5-cm) cubed crusty bread
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) coarse salt
1/4 tsp (1 mL) fresh cracked pepper
4 strips bacon (vegetarians can use Smart Bacon)
4 cups (1 L) chopped romaine lettuce hearts
4 cups (1 L) chopped Boston lettuce
2 peaches, pitted and cut into wedges
1/4 cup (50 mL) fresh lemon juice
1/4 cup (50 mL) low-fat mayonnaise
1/4 cup (50 mL) freshly grated Parmesan cheese
2 anchovy fillets
1 clove garlic, smashed
Preheat the oven to 375F (190C).
Arrange bread on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, about 12 to 15 minutes. Remove from oven and let cool.
In large skillet, cook bacon over medium high heat until crispy. Drain on paper-towel lined plate and cool. Crumble.
In a large bowl, toss romaine, Boston lettuce and peaches. Set aside.
In blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets and garlic. Blend on high until smooth.
Toss croutons and bacon with lettuce mixture. Drizzle with dressing; toss and serve immediately.
Makes 4 servings.