Ingredients
Croutons:2cups crusty bread, cut into ½” cubes1tablespoon extra virgin olive oil1garlic clove, crushed¼teaspoon kosher saltSalad:1head romaine lettuce2ounces Parmigiano Reggiano 3anchovy fillets1small garlic clove2tablespoons egg substitute1teaspoon Dijon style mustard2teaspoon lemon juice2teaspoon red wine vinegar1teaspoon Worcestershire sauce¼teaspoon freshly ground black pepper⅓cup extra virgin olive oil
Preparation
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.
