No-egg caesar salad

Yield: 10 Servings

Measure Ingredient
8 \N 1/2-inch thick slices French bread
2 cloves Garlic
6 \N Anchovies; rinsed
1 tablespoon Dijon mustard
1 teaspoon Worchestershire sauce
3 tablespoons Lemon juice
1 tablespoon Red-wine vinegar
½ cup Olive oil
½ teaspoon Freshly ground pepper
1 cup Freshly grated Parmesan cheese
2 larges Heads romaine lettuce; wash dried and torn into bite size pieces

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

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