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For those of  you who requested the Anchovy Dressing

Dressing:

1 (2 ounce) tin anchovy, drained
4 large cloves garlic, cracked away from skins and finely chopped
1/2 cup extra-virgin olive oil
2 teaspoons (several drops) Worcestershire sauce
1 lemon, juiced
1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
(Plain Refrigerated Egg Beaters)
Coarsely ground black pepper, to your taste
1/2 cup (a couple of handfuls) grated Parmigiano
2 large heads romaine lettuce, trimmed to hearts and coarsely chopped

Mince anchovies, add garlic, worcestershire sauce, lemon, egg beaters, and
seasonings.  Mix well and  slowly drizzle in oliver oil.  Add parmesan and
serve with romaine.

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