Caesar Salad

Makes 4 to 6 servings

Croutons: 2cups crusty bread, cut into ½” cubes 1tablespoon extra virgin olive oil 1garlic clove, crushed ¼teaspoon kosher salt Salad: 1head romaine lettuce 2ounces Parmigiano Reggiano 3anchovy fillets 1small garlic clove 2tablespoons egg substitute 1teaspoon Dijon style mustard 2teaspoon lemon juice 2teaspoon red wine vinegar 1teaspoon Worcestershire sauce ¼teaspoon freshly ground black pepper ⅓cup extra virgin olive oil

Calories 258 (77% from fat) • carb.7g • pro. 8g • fat 22g • sat. fat 5g • chol. 12mg • sod. 389mg • calc. 208mg • fiber 2g

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.