Caesar salad - egg-free
category: [salad]
Dressing:
In blender, combine everything EXCEPT the olive oil. Blend on medium speed. Scrape down sides of blender. Then, blend in olive oil bit by bit (I usually do about 1/8 c. at a time; if you do it all at once, it won't blend well). Blend until you have a smooth dressing. If it is too thick, blend in a little water to thin.
Croutons:
Toss bread cubes in butter and garlic powder to coat. Spread on baking sheet. Bake at 400-450 degrees until croutons are golden brown.
Salad:
Toss lettuce, cheese and croutons. Then add dressing and toss again. This recipe supposedly feeds 6, so you may not use all the dressing. It keeps in the frig for a week or so, though, so you can use it again on other salads.
source: Cafe Figaro Egg-Free Caesar Salad, from LA Times, 1994
http://articles.latimes.com/1994-10-13/food/fo-49544_1_mahi-mahi