Caesar salad w/ sun-dried tomatoes

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Egg substitute
2 tablespoons Creole mustard or a coarse
. grain mustard
2 tablespoons Anchovy paste (see note)
6 tablespoons Balsamic vinegar
5 tablespoons Lemon juice
4 cloves Garlic; smashed & chopped
. very fine, then mixed with
. 1/4 tsp salt
1 cup Vegetable oil
2 cups Olive oil
4 teaspoons Thyme
1 cup Parmesan cheese (see note)
Salt & black pepepr to taste
16 Sun-dried tomatoes
2 Heads romaine lettuce
1 clove Garlic; cut in half
1½ cup Plain croutons * OR *
. stale French bread; cubed

Directions

Whisk together the egg substitue, mustard, anchovy paste, vinegar, lemon juice and the garlic/salt mixture. Whisk in the begetable oil a drop at a time until you begin to have an emulsion (the oil no longer floats on top and is incorporated in the liquid). Pour in the remaining oil in a slow steady stream, whisking continuously, until the oils are incorporated. Stir in the thyme and cheese. Season to taste with salt and pepper. This may be done at least a week ahead.

An hour and 15 minutes before you wish to serve the salad, soak the sun-dried tomatoes in water to cover for 1 hour or until softened; drain. Put the tomatoes on a paper towel, cover with another towel and gently press to remove excess moisture. Cut the tomatoes into quarters.

Clean the lettuce and remove the leathery outside leaves, reserving for another use. Cut the remaining leaves into bite-sized pieces.

Rub the inside of the salad bowl with the cut garlic clove and put the lettuce in the bowl. Toss. The lettuce will pick up some of the garlic oil. Add the tomatoes and about 1 cup of the dressing and then toss. (Reserve the remaining dressing for another use.) Add more dressing if it seems too dry. Toss again with the croutons.

NOTE: You may substitute 1 Tbsp Worcestershire sauce for the anchovy, if you must. If you normally use domestic Parmesan (the kind sold in most grocery stores), substitute domestic Romano; the flavor is close to that of imported Parmesan. Add thinly sliced beef to the salad for bigger appetites.

Nutritional Information per serving: 438 calories, 35g fat, 3mg cholesterol, 354mg sodium

** Dallas Morning News - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

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