Caesar Salad With Roquefort Dressing And Crispy Walnuts

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
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  • Total Time 105 min Ico-add
  • Yield 6 Servings
  • Level Medium

A great recipe that combines crispy and crunchy walnuts with the renowned salad.
 

Ingredients

  • 4 flat anchovy fillets, or to taste, rinsed and drained
  • 4 garlic cloves, peeled
  • 2 teaspoons sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 cup extra-virgin olive oil
  • 4 heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite size pieces (about 12 cups)
  • 1/2 cup roquefort cheese, crumbled
  • Crispy walnuts (recipe follows)
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Directions

  1. 1. Make the dressing: Mince and mash the anchovies with the garlic to form a paste. Whisk together the anchovy paste, vinegar, lemon juice, Worcestershire sauce, and the mustard in a small bowl. Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.
  2. 2. In a large bowl toss the romaine with the dressing. Add the Roquefort cheese, and sprinkle the salad with the crispy walnuts.
  3. 3. **********
  4. 4. Crispy Walnuts
  5. Ingredients:
  6. 5. 4 oz. Walnuts, or cashew nuts
  7. 6. 4 tbsps. Water
  8. 7. 4 tbsps. Sugar
  9. 8. Oil for deep frying
  10. Prep:
  11. 9. Put the nuts with the sugar and water in a small pan and bring to the boil. Simmer for 5 minutes over a low heat, then remove from the heat and marinate the nuts in the syrup for 1 hour. Turn from time to time to ensure they are all well-coated. Bring the deep fat to a very high heat and then, over a low heat, deep fry the nuts for about 4 minutes until golden brown. Lift out and put in a plate to cool. Serve cold.