Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Bud's Caeser Salad Dressing Followup-To: rec.food.cooking Date: 13 Apr 2000 18:16:30 -0600 Organization: www5 Lines: 35 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200004121014750.SM00191@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41291 Bud's Caeser Salad Dressing 3 Garlic cloves; minced 6 Anchovey paste 10 tablespoon Extra virgin olive oil 6 tablespoons Lemon juice 2 tablespoons Worchester sauce 2 tablespoons Red wine vinager 4 tablespoons Dijon mustard 3 ounces Egg substitute Yield: 1 servings Mix all except egg subs well. Let stand at room temp. Wash 2 LARGE heads romaine lettuce inside leaves. Spin out water and put in towel in frig to crisp. Cut 9 slices of Sour dough french bread and butter both sides. Sprinkle garlic powder on one side and cut into bit sizes. Toast garlic croutons in 300 deg oven until crisp, about 25 minutes. Let cool to room temp. Grate a wedge of parmessan cheese, or cut into cubes and throw into blender. Assemble: Place cold crisp lettuce in large bowl. Pour egg sub in slowly while tossing. When well coated repeat process with dressing. When well coated repeat process with cheese and 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. http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.