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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 46 |
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This I found a few yrs ago in the San Francisco Examiner, Tony Tarantino , the Fresh Grocer . It is a wonderful bursting -with- flavor dressing. (on par with mazetti's bottled ~'light caesar'') My tweaks are in parentheses . Ingredients:
croutons |
olive oil cooking spray |
2 cups french bread, cubed ' 3/4 inch |
dressing |
2 cloves garlic |
3 anchovy fillets |
2 table. egg substitute |
2 table evoo |
2 table. fresh lemon juice |
1/2 table. worcestershire |
a few drops tabasco (crystal) |
1 tsp. dijon (or horseradish mustard) |
1/3 cup parmesan grated |
kosher salt and freshly ground pepper to taste |
1 large head romaine lettuce, cleaned and torn into bite-size |
Directions:
1. Spray a baking sheet with the spray. Spread the bread cubes evenly on sheet and spray tops with the spray. Bake 10 minutes in a preheated oven 350 F, tossing once. Turn off oven and leave the croutons inside for 15 minutes.
2. With food processor running, add garlic. Scrape down sides. Add anchovies, and scrape down again. Add the rest of the dressing ingredients. Transfer to a small bowl and fold in parmesan.
3. Put lettuce in a wide salad bowl with croutons. Add dressing and toss. Taste and adjust seasonings; toss again.
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