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.