Bud's caeser salad dressing (fjsr05a)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves; minced | |
| 6 | 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 |
Directions
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.