3 cl Garlic; minced
6 Anchovy paste
10 tb Extra virgin olive oil
6 tb Lemon juice
2 tb Worcestershire sauce
2 tb Red wine vinegar
4 tb Dijon mustard
3 oz Egg substitute
Mix all except egg substitute well. Let stand at room temperature.
Wash 2 large heads romaine lettuce inside leaves. Spin out water
and put in towel in frig to crisp. Cut 9 slices of sourdough French
bread and butter both sides. Sprinkle garlic powder on one side &
cut into bit sizes. Toast garlic croutons in 300°F oven until
crisp, about 25 minutes. Let cool to room temperature. Grate a
wedge of parmessan cheese, or cut into cubes & throw into blender.
To Assemble:
Place cold crisp lettuce in large bowl. Pour egg substitute 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.
