FBD

Caesar Salad with Roquefort and Walnuts

A luxurious Caesar salad with anchovy-garlic dressing, fried sugared walnuts, and crumbled Roquefort cheese over crisp romaine hearts.

MexicanVegetarianEasy25 minBy Northstar

Ingredients

Servings
6
  • 4 flat anchovy fillets, rinsed
  • 4 clove garlic, peeled
  • 2 tsp sherry vinegar
  • 2 tsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dry mustard
  • 0.5 cup extra-virgin olive oil
  • 2 cup walnut halves
  • 0.8 cup confectioners' sugar
  • 0.5 tsp salt
  • 1/8 tsp cayenne pepper
  • 12 cup romaine lettuce inner leaves, torn
  • 0.5 cup Roquefort cheese, crumbled

Instructions

  1. 1

    Make dressing: mince and mash anchovies with garlic into a paste. Whisk together with vinegar, lemon juice, Worcestershire, and mustard. Whisk in olive oil in a stream.

  2. 2

    Coat walnuts in confectioners' sugar. Fry in vegetable oil until golden. Drain and toss with salt and cayenne.

  3. 3

    Toss romaine with dressing until coated. Top with walnuts and Roquefort. Serve immediately.

Tags

saladelegantwalnutscaesarroquefortromaine