Salad and Dressing:
1head romaine lettuce
2ounces Parmigiano Reggiano
1small garlic clove
3to 4 anchovy fillets
2tablespoons egg substitute
(may substitute 1 fresh, raw egg yolk; be sure you use the freshest eggs possible and from a trusted source –
or use 2 tablespoons mayonnaise)
1teaspoon
2teaspoons fresh lemon juice
2teaspoons red wine vinegar
1teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
1∕3 cup extra virgin olive oil
1.Preheat oven to 350°F. 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.
2.Clean lettuce and tear each leaf into bite size pieces. Dry well and reserve in large salad bowl.
3.Insert the shredding disc into the work bowl. Shred the cheese; remove and reserve.
4.Carefully remove the shredding disc and insert the chopping blade. Add the garlic clove and process until finely chopped. Add anchovies, egg substitute/yolk/mayonnaise, 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.
5.Toss lettuce with reserved croutons, Parmesan and dressing. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 256 (68% from fat) • carb. 14g • pro. 7g • fat 20g • sat. fat 4g
• chol. 45mg • sod. 433mg • calc. 161mg • fiber 3g
Citrus-Dill Dressing
We love serving this over sliced cucumbers (use the slicing disc for quick preparation).
Makes about 1 cup
½tablespoon champagne vinegar (you may substitute sherry vinegar)
1small shallot, cut into
1small garlic clove
1tablespoon
3tablespoons fresh orange juice
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