Bob maples` famous caesar salad

4-5 cloves garlic
1/2 cup good olive oil
1 cup cubed French bread or croutons
2 heads romaine lettuce
1 1/2 t salt
1/4 t dry mustard
Ground pepper
Worcestershire sauce
1 can anchovy fillet (not paste or rolled)
3 T wine vinegar
1/4 cup egg substitute
1 lemon
4 T freshly grated parmesan cheese

Peel and slice garlic and add to 1/2 C olive oil (dark in color is best) in a jar. Refrigerate for 24 hours. Saute French bread or regular croutons in 2 T olive oil (from above.) Break up 2 heads romaine lettuce into 2 inch pieces. Wash and dry well. Place romaine in large salad bowl. Sprinkle over it salt, dry mustard, a generous sprinkling of ground pepper, a few drops of Worcestershire, and a can of anchovy fillets (chopped). Add wine vinegar and remaining olive oil. Pour egg substitute onto ingredients in bowl. Squeeze over the egg, the juice of one lemon. Toss well. Add croutons and parmesan cheese. Serve on chilled plates. Serve immediately.