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Contributed by Catsrecipes Y-Group about three garlic (Recipes by ingridients garlic) cloves, minced six anchovy (Recipes by ingridients anchovy) paste ten tablespoons extra virgin olive oil (Recipes by ingridients olive oil) six tablespoons lemon juice about two tablespoons Worcestershire sauce (Recipes by ingridients sauce) about two tablespoons red wine vinegar four tablespoons Dijon mustard about three ounce egg (Recipes by ingridients egg) substitute Directions Mix all except egg (Recipes by ingridients egg) subs well. Let stand at room temp. Wash about two large heads romaine lettuce inside leaves. Easy Recipe Winner of the Ultimate Blue Ribbon Caeser Salad Dressing. Spin out water and put in towel in frig to crisp. Cut about nine slices of sour dough french bread and butter both sides. Sprinkle garlic (Recipes by ingridients garlic) powder on one side and cut into bit sizes. Easy Recipe Winner of the Ultimate Blue Ribbon Caeser Salad Dressing. Toast garlic (Recipes by ingridients garlic) croutons in about three hundred°F oven until crisp, about twenty-five minutes. Easy Recipe Winner of the Ultimate Blue Ribbon Caeser Salad Dressing. Let cool to room temp. Grate a wedge of Parmesan cheese, or cut into cubes and throw into blender. Easy Recipe Winner of the Ultimate Blue Ribbon Caeser Salad Dressing. Assembly Place cold crisp lettuce in large bowl. Pour egg (Recipes by ingridients egg) sub in slowly while tossing. When well coated repeat process with dressing. When well coated repeat process with cheese and then croutons. Easy Recipe Winner of the Ultimate Blue Ribbon Caeser Salad Dressing. Serve in large salad bowls with extra cheese on top with fresh ground pepper..
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