Bud's Caesar Salad Dressing

Recipe Ingredients

3		Garlic cloves - minced
6		Anchovy paste
10 tablespoons	150ml	Extra virgin olive oil
6 tablespoons	90ml	Lemon juice
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Red wine vinegar
4 tablespoons	60ml	Dijon mustard
3 oz	85g	Egg substitute

Recipe Instructions

Mix all except egg subs well. Let stand at room temp. Wash 2 LARGE heads romaine lettuce inside leaves. Spin out water and put in towel in frig to crisp. Cut 9 slices of Sour dough French bread and butter both sides.

Sprinkle garlic powder on one side and cut into bit sizes. Toast garlic croutons in 300 deg oven until crisp, about 25 minutes. Let cool to room temp. Grate a wedge of parmesan cheese, or cut into cubes and throw into blender. Assemble: Place cold crisp lettuce in large bowl. Pour egg sub in slowly while tossing. When well coated repeat process with dressing. When well coated repeat process with cheese and then croutons.

Serve in large salad bowls with extra cheese on top with fresh ground pepper. Even my teenage kids eat this. By adding a broiled chicken breast to each serving, along with remaining sour dough bread, this becomes an entire meal.

Source:
Cooking Light Magazine

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