Caesar Salad

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1/4 cup egg substitute

1 tablespoon fresh lemon juice

3 tablespoons extravirgin olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons anchovy paste

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

1/4 teaspoon fine sea salt

2 garlic cloves, minced

18 cups torn romaine and hearty field greens

2 cups Crisp Croutons

1/4 cup (1 ounce) grated fresh Parmesan cheese

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