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Caesar Salad with Roquefort Dressing and Crispy Walnuts

Caesar Salad with Roquefort Dressing and Crispy Walnuts

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You want a rich and creamy Caesar salad? Try this startling variation, in which all of the elements merge seamlessly. The walnuts, substituted here for the croutons, are a special treat; their sweetness is a perfect foil to the salty Roquefort. This version, by the way, contains no 30-second egg, in case you worry about that sort of thing. Serves 6

SKU 548-Recipe

6 Serves

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Ingredients:

For the dressing: 4 flat anchovy filets 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
For the walnuts: 2 cups walnut halves
3/4 cup confectioners' sugar
vegetable oil for frying
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Directions:

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.
Make the crispy walnuts: In a saucepan simmer the walnut halves in water to cover for 5 minutes, or until they are slightly softened. Drain the walnuts and transfer to paper towels to dry completely.
In a bowl toss together the walnuts and the confectioners' sugar. In a heavy kettle heat 3 inches of vegetable oil to 350°F. Fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season with salt and cayenne pepper. Cool.
In a large bowl toss the romaine with the dressing. Add the Roquefort cheese, and sprinkle the salad with the crispy walnuts.