Caesar Salad
Recipe from Family Circle

In recent years, refrigerated egg substitute has replaced the raw egg traditional to this classic salad recipe. Don't skimp on the garlic and herb croutons--they're well worth the effort.



by 5  people


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Ingredients
    Dressing:
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      1   clove 
      garlic
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      2   tablespoons 
      frozen or refrigerated cholesterol-free egg replacement
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      3   
      anchovy fillets (optional)
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      1/2  teaspoon 
      Dijon-style mustard
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      2   tablespoons 
      grated Parmesan
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      1   tablespoon 
      fresh lemon juice
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      1/2  cup 
      olive oil
    Croutons:
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      2   tablespoons 
      olive oil
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      1   tablespoon 
      butter
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      1   clove 
      garlic, finely chopped
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      2   cups 
      3/4-inch cubes Italian bread
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      1   tablespoon 
      chopped fresh parsley
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      1   tablespoon 
      grated Parmesan
    Salad:
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      1   
      head romaine, 1-1/2-inch pieces

    Directions
    Dressing:

    1.
    Cook garlic in small pot boiling water, 5 minutes. Drain. Place garlic in processor or blender. Add egg replacement, anchovies if desired, mustard, Parmesan and lemon juice. Puree 1 minute. With machine running, add oil in stream until blended.
    Croutons:

    1.
    Heat oil and butter in large nonstick skillet over medium-low heat. Add garlic; cook 2 minutes. Add bread cubes. Increase heat to medium-high; cook, stirring frequently, until bread is evenly browned, 7 to 8 minutes. Stir in parsley and Parmesan; toss to coat.
    To assemble:

    1.
    Toss together dressing, romaine and croutons in large bowl. Divide equally among 4 plates.
    Nutrition information
    Per Serving: cal. (kcal) 292, Fat, total (g) 26, chol. (mg) 8, sat. fat (g) 5, carb. (g) 10, fiber (g) 1, pro. (g) 5, sodium (mg) 176, Percent Daily Values are based on a 2,000 calorie diet
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