 CAESAR SALAD 1/2 cup extra-virgin olive oil 1/4 cup egg substitute (optional) 1/4 cup lemon juice 2 tablespoons red wine vinegar 2 large cloves garlic, minced 1 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper 8 anchovy fillets, cut in bits or 2 teaspoons anchovy paste 1 cup romaine lettuce, washed, chilled 1/2 cup shredded Parmesan cheese 3/4 cup Mrs. Cubbison's Caesar Salad Croutons Place olive oil, egg substitute (if used), lemon juice, vinegar, garlic, Worcestershire sauce, pepper and anchovy in blender or food processor. Process until well blended or whisk by hand. Into large bowl, tear romaine into bite-size pieces. Add cheese and croutons, toss lightly with dressing. If desired, add grilled chicken or shrimp for a heartier salad. Makes 4 to 6 servings. |
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