Creamy Eggless Artichoke Caesar Salad
3 or 4 fresh garlic cloves
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon coarse black pepper
5 anchovy fillets
5 drops Worcestershire sauce
3 Tablespoons wine vinegar
3 whole artichoke hearts (canned with water, not oil)
Juice of one lemon
Blend the heck out of all ingredients in a blender and mix into torn-up romaine with Parmesan, anchovies, and croutons and top with slices of grilled fish or chicken.
The artichoke hearts do a great job of replacing the egg and are also useful for making numerous cream sauces. The more hearts, the creamier.
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