Winner of the Ultimate Blue Ribbon Caeser Salad Dressing

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 3 garlic cloves, minced
 * 6 anchovy paste
 * 10 tablespoons extra virgin olive oil
 * 6 tablespoons lemon juice
 * 2 tablespoons Worcestershire sauce
 * 2 tablespoons red wine vinegar
 * 4 tablespoons Dijon mustard
 * 3 ounce egg substitute

Directions

 * 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 powder on one side and cut into bit sizes.
 * 7) Toast garlic croutons in 300°F oven until crisp, about 25 minutes.
 * 8) Let cool to room temp.
 * 9) Grate a wedge of Parmesan cheese, or cut into cubes and throw into blender.

Assembly

 * 1) Place cold crisp lettuce in large bowl.
 * 2) Pour egg sub in slowly while tossing.
 * 3) When well coated repeat process with dressing.
 * 4) When well coated repeat process with cheese and then croutons.
 * 5) Serve in large salad bowls with extra cheese on top with fresh ground pepper.