1 head romaine lettuce, torn
1/2 head iceberg lettuce, torn
1/4 cup egg substitute
3 tablespoons olive oil
1 garlic clove, minced
1 tablespoon lemon juice
1/2 to 1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon Dijon mustard
1 (2-ounce) can anchovy fillets, drained (optional)
1 cup croutons
1/4 cup shredded Parmesan cheese
Place lettuces in a large bowl.
Process egg substitute, next 6 ingredients, and, if desired, anchovies in a blender. Drizzle dressing over lettuce, tossing well. Sprinkle with croutons and Parmesan cheese.