---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Dressings
       Yield: 1 servings
       3    Garlic cloves; minced
       6    Anchovey paste
      10 tb Extra virgin olive oil
       6 tb Lemon juice
       2 tb Worchester sauce
       2 tb Red wine vinager
       4 tb Dijon mustard
       3 oz Egg substitute
   Mix all except egg subs well. Let stand at room temp.
   Wash 2 LARGE heads romaine lettuce inside leaves. Spin
   out water and put in towel in frig to crisp. Cut 9
   slices of Sour dough french bread and butter both
   sides. Sprinkle garlic powder on one side & cut into
   bit sizes. Toast garlic croutons in 300 deg oven until
   crisp, about 25 minutes. Let cool to room temp. Grate
   a wedge of parmessan cheese, or cut into cubes & throw
   into blender. Assemble: Place cold crisp lettuce in
   large bowl. Pour egg sub in slowly while tossing. When
   well coated repeat process with dressing. When well
   coated repeat process with cheese & then croutons.
   Serve in large salad bowls with extra cheese on top
   with fresh ground pepper. Even my teenage kids eat
   this. By adding a broiled chicken breast to each
   serving, along with remaining sour dough bread, this
   becomes an entire meal.