Caesar Salad 3

• 1 hard-cooked large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 2 teaspoons red wine vinegar
• 1 1/2 teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 1 garlic clove, crushed
• 8 cups torn romaine lettuce
• 1 cup fat-free Caesar croutons
• 8 teaspoons grated fresh Parmesan cheese

Instructions:
Cut egg in half lengthwise, and remove and reserve yolk for another use. Mince egg white.
Combine juice and next 8 ingredients (juice through garlic) in a small bowl; stir well with a whisk.
Combine egg white, lemon juice mixture, and lettuce in a large bowl; toss well. Divide lettuce mixture evenly among each of 4 bowls; sprinkle each with 1/4 cup croutons and 2 teaspoons cheese.