1 tblsp. anchovy paste
2-3 cloves garlic
1 tblsp. fresh lemon juice
3 tblsp. white wine or champagne vinegar
1 1/2 tblsp. Dijon mustard
1 tblsp. egg substitute
1 cup olive oil
1 large head romaine lettuce
1 1/2 cup croutons
Freshly grated Parmesan Cheese
Freshly ground black pepper
Process the first 3 ingredients in an electric blender at low speed until smooth. Add vinegar and next 6 ingredients and process until well blended. Cover and chill.
Wash lettuce, trim, core and separate into leaves. Place in a zip lock bag and chill lettuce.
Remove from refrigerator and tear into bite size pieces and place in a large salad bowl.
Pour dressing over lettuce, add croutons and sprinkle with parmesan cheese, toss and
sprinkle with freshly ground pepper.
Presented by: Barbara Tenney
Air Date: August 7, 2013