Ingredients

Croutons:
2 cups crusty bread, cut into ½” cubes
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
¼ teaspoon kosher salt

Salad:
1 head romaine lettuce
2 ounces Parmigiano Reggiano
3 anchovy fillets
1 small garlic clove
2 tablespoons egg substitute
1 teaspoon Dijon style mustard
2 teaspoon lemon juice
2 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil

Instructions

Preheat Cuisinart Toaster Oven or Brick Oven to 350°F on bake or convection bake. Line baking tray with aluminum foil.
Toss bread cubes together with olive oil, crushed garlic clove, and salt. Pour onto prepared baking tray and bake for about 10 to 12 minutes, tossing croutons once during bake time. Croutons should be evenly golden. Remove and reserve.
Clean lettuce and tear each leaf into bite size pieces. Dry well and reserve in large salad bowl.
Insert metal blade into Cuisinart Food Processor. With machine running, drop cheese through feed tube and process until finely chopped. Remove and reserve. With machine running again, drop garlic clove through feed tube and process until finely chopped. Add anchovies, egg substitute, mustard, lemon juice, vinegar, Worcestershire sauce, and pepper to the work bowl. Process until well blended. With machine running, slowly pour olive oil through the feed tube in a steady stream so that dressing becomes emulsified.
Toss lettuce with reserved croutons, Parmesan, and dressing.
Serve immediately.

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