Bud's Caeser Salad Dressing Recipe

• 3 x Garlic cloves, chopped
• 6 x Anchovey paste
• 10 Tbsp. Extra virgin extra virgin olive oil
• 6 Tbsp. Lemon juice
• 2 Tbsp. Worchester sauce
• 2 Tbsp. Red wine vinager
• 4 Tbsp. Dijon mustard
• 3 ounce Egg substitute

1. Mix all except egg subs well.
2. Let stand at room temp.
3. Wash 2 LARGE heads romaine lettuce inside leaves.
4. Spin out water and put in towel in frig to crisp.
5. Cut 9 slices of Sour dough french bread and butter both sides.
6. Sprinkle garlic pwdr on one side & cut into bit sizes.
7. Toast garlic croutons in 300 deg oven till crisp, about 25 min.
8. Let cold to room temp.
9. Grate a wedge of parmessan cheese, or possibly cut into cubes & throw into blender.
10. Assemble: Place cool crisp lettuce in large bowl.
11. Pour egg sub in slowly while tossing.
12. When well coated repeat process with dressing.
13. When well coated repeat process with cheese & then croutons.
14. Serve in large salad bowls with extra cheese on top with fresh grnd pepper.
15. Even my teenage kids eat this.
16. By adding a broiled chicken breast to each serving, along with remaining sour dough bread, this becomes an entire meal.

garlic, paste, extra virgin, lemon juice, worchester sauce, red wine vinager, mustard, egg substitute

Taken from cookeatshare.com/recipes/bud-s-caeser-salad-dressing-94697 (may not work)