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Caesar Salad

By Laura Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Salads and Dressings

Ingredients

  • Dressing

    1 Cup Good Olive Oil
  • 1/4 Teaspoon Cayenne Pepper
  • 2 or 3 Anchovies
  • 2 to 3 Cloves Garlic, crushed
  • 2 to 4 Dashes Tabasco Sauce
  • Egg Substitute Equal to 1 Egg

  • Salad

    1 Head Romaine, cleaned, torn apart
  • 3/4 Cup Parmesan Cheese, freshly grated
  • Croutons
  • Juice of 1 Lemon

Method

  1. Combine the dressing ingredients and let sit for at least 8 hours.
  2. Crisp the cleaned romaine at least 2 hours in the refrigerator.
  3. Use a large wood bowl, if possible.
  4. Rub the bowl with the anchovies and some of the garlic from the dressing.
  5. Add the romaine and toss well with the dressing.
  6. All the leaves should be well coated.
  7. Add the egg substitute and toss thoroughly.
  8. Add the cheese until all the leaves show cheese.
  9. Add the croutons and lemon juice and additional anchovies [if desired] and toss a final time.
  10. Sprinkle a little more cheese on top.