Bud's caeser salad dressing

Yield: 1 Servings

Measure Ingredient
3 \N Garlic cloves; minced
6 \N Anchovey paste
10 tablespoons Extra virgin olive oil
6 tablespoons Lemon juice
2 tablespoons Worchester sauce
2 tablespoons Red wine vinager
4 tablespoons Dijon mustard
3 ounces Egg substitute

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 & 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 parmessan cheese, or cut into cubes & 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 & 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.

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