Emeril'S Eggless Caesar Salad - cooking recipe

Ingredients

2 lemons, juiced
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
salt
1/8 teaspoon ground black pepper
2 tablespoons canola oil
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1 cup crouton
1/2 cup grated parmesan cheese

Preparation

In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
Whisk in the canola oil to blend.
In a large salad bowl, toss the lettuce with the dressing. Add the croutons and top with Parmesan.