 |
---------- Recipe via Meal-Master (tm) v8.02
Title: BUD'S CAESER SALAD DRESSING (FJSR05A)
Categories: Salads, Dressings
Yield: 1 servings
3 Garlic cloves; minced
6 Anchovey paste
10 tb Extra virgin olive oil
6 tb Lemon juice
2 tb Worchester sauce
2 tb Red wine vinager
4 tb Dijon mustard
3 oz 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.
-----
|
