Recipe

Instructions

1. Cut baguette crosswise into 1/2-inch thick slices. Combine butter, soy sauce and garlic; beat until well blended. Spread both sides of baguette slices generously with mixture. Place on large baking sheet.
2. Bake in 400º F. oven 4 minutes. Turn slices over and bake 4 minutes longer, or until golden brown and toasted. Remove from oven and cool on wire rack.
3. Select medium-size middle leaves of romaine. (Store outer and inner leaves for another use.) Wash and drain well. Place desired number of leaves on each of 4 plates. Arrange cucumber, tomato slices and croutons over leaves.
4. Drizzle dressing over salad; serve with remaining dressing and croutons.

   Tomato Caesar Dressing: Combine 1 cup real mayonnaise, 3 Tbsp. olive oil, 2 Tbsp. Kikkoman Soy Sauce, 4 teaspoons lemon juice, 1 Tbsp. grated Parmesan cheese, 2 teaspoons minced garlic and 1 teaspoon sugar with wire whisk until smooth.