Makes 4 to 6 servings
2cups crusty bread, cut into ½” cubes
1tablespoon extra virgin olive oil
1garlic clove, crushed
¼teaspoon kosher salt
1head romaine lettuce
2ounces Parmigiano Reggiano
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.