Caesar Salad has been a favorite for years, and today it’s served everywhere from top-notch restaurants to the fast food driver through. My 12-year-old daughter, C.C., is a fan of the combination of creamy dressing and crisp romaine and has learned to whip up this simple version in our Viking blender.

The dressing calls for egg substitute, which replace the traditional raw eggs in the recipe. I made the substitution to ensure food safety, and using the pasteurized egg product allows you to make the dressing ahead of time.

One tin of anchovy fillets is used in the dressing, but by pureeing them completely the only hint of their presence is a delicious salty flavor. Slices of leftover grilled chicken can be added to the salad for a light salad entrée, and the dressing is also delicious drizzled over grilled fish.

• 1 2-ounce tin anchovy fillets, drained
• 1 clove garlic, peeled
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup egg substitute, such as Egg Beaters
• 2 heads Romaine lettuce, washed, dried and cut into a thick chiffonade or torn
• 2 tablespoons freshly grated Parmesan cheese
• Croutons, optional

Combine first six ingredients in a blender. Pulse until combined. Place lettuce in salad bowl and sprinkle with Parmesan cheese and croutons. Pour dressing over salad and toss.

Makes 8 servings.