---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bud's Caesar Salad Dressing (FJSR05A)
 Categories: Salads, Dressings
      Yield: 1 Batch
 
      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 parmesan 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.
 
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