No-egg caesar salad

10 Servings

Ingredients

QuantityIngredient
81/2-inch thick slices French bread
2clovesGarlic
6Anchovies; rinsed
1tablespoonDijon mustard
1teaspoonWorchestershire sauce
3tablespoonsLemon juice
1tablespoonRed-wine vinegar
½cupOlive oil
½teaspoonFreshly ground pepper
1cupFreshly grated Parmesan cheese
2largesHeads romaine lettuce; wash dried and torn into bite size pieces

Directions

Preheat oven to 350 degrees. Place bread on jelly-roll pan; bake 6 minutes to dry. Halve one garlic clove; rub one side of bread slices. Cut bread into ½-inch cubes' return to pan and bake 8 minutes to toast. In a food processor, mince remaining garlic clove; add anchovies and chop finely. Add mustard, Worchestershire sauce, lemon, vinegar, oil, pepper and ½ cup Parmesan cheese. Process until smooth and thick. Place lettuce in a bowl. Just before serving, toss lettuce and dressing. Top with croutons and remaining cheese.

Nutritional info per serving: 247 cal; 9g pro, 18g carb, 15.6g fat(57%), 2.2g fiber, 11mg chol, 544mg sodium Source: Miami Herald, 12/28/95 formatted by Lisa Crawford