Caesar Salad

Ingredients

Garlic Croutons
3 hearts romaine lettuce
1/2 cup shaved fresh parmesan cheese

Dressing Ingredients

3 anchovy filets, finely chopped
1 Tablespoon finely chopped capers
1 Tablespoon Dijon mustard
1/4 cup Eggbeaters (I use Eggbeaters instead of raw eggs because they are pasteurized)
1 teaspoon minced garlic
3/4 cup olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh lemon juice
1/4 cup heavy cream
Salt

Instructions

In medium bowl, mix anchovies, capers, mustard, Eggbeaters and garlic, While whisking vigorously, add oil in a steady stream. Whisk in red wine vinegar and lemon juice. Stir in cream and season with salt to taste.
This will keep in the refrigerator for a day or two.
To serve, tear romaine into bite size pieces. Toss with dressing, making sure to coat all pieces generously. Garnish with Parmesan cheese and additional anchovy filets.