Charlene's Recipe

Caesar salad

Category: Salad

Serves 4
Complete in 20 minutes

Dressing:
1 large clove of garlic
2 Tbsp frozen or refrigerated chol free egg replacement
1/2 tsp Dijon mustard
2 Tbsp grated Parmesan cheese
1 Tbsp fresh lemon juice
1/2 cup olive oil

Crutons:
2 Tbsp olive oil
1 Tbsp butter
1 large clove garlic, finely chopped
2 cup 3/4 inch cubes Italian bread
1 Tbsp chopped fresh parsley
1 Tbsp grated Parmesan cheese

Salad:
1 head of Romaine lettuce, torn into bite sized pieces

Prepare dressing- cook garlic in a small saucepan of boiling water for 5 minutes. Drain. Place garlic in a food processor or blender. Add egg replacement, mustard, parmesan and lemon juice. Puree 1 minute. With machine running, add oil in a stream until blended.

Prepare crutons- Heat oil and butter in a large non stick skillet over medium low heat. Add garlic; cook 2 minutes. Add bread cubes. Increase heat to medium high; cook stirring frequently until crutons are evenly browned, 7-8 minutes. Stir in parsley and parmesan, toss to coat.