Caesar Salad With Roquefort And Walnuts Recipe

• 4 x flat anchovy fillets or possibly to taste, rinsed and liquid removed
• 4 clv garlic, peeled
• 2 tsp sherry vinegar
• 2 tsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp dry mustard
• 1/2 c. extra-virgin extra virgin olive oil
• 2 c. walnut halves
• 3/4 c. confectioners' sugar vegetable oil for frying
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 4 x heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite-size pcs (about 12 c.)
• 1/2 c. Roquefort cheese, crumbled

1. Make the dressing: Mince and mash the anchovies with the garlic to create a paste.
2. Whisk together the anchovy paste, vinegar, lemon juice, Worcestershire sauce and the mustard in a small bowl.
3. Add in the extra virgin olive oil in a stream, whisking, and whisk the dressing till it is emulsified.
4. Make the crispy walnuts: In a saucepan simmer the walnut halves in water to cover for 5 min, or possibly till they are slightly softened.
5. Drain the walnuts and transfer to paper towels to dry completely.
6. In a bowl toss together the walnuts and the confectioners' sugar.
7. Deep fry the walnuts at 350F in batches for 1 to 2 min, or possibly till they are brown and crisp.
8. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season with salt and cayenne pepper.
9. Cold.
10. In a large bowl toss the romaine with the dressing.
11. Add in the Roquefort cheese, and sprinkle the salad with the crispy walnuts.

flat anchovy, garlic, sherry vinegar, lemon juice, worcestershire sauce, mustard, extravirgin extra virgin olive oil, walnut halves, vegetable oil, salt, cayenne pepper, roquefort cheese

Taken from cookeatshare.com/recipes/caesar-salad-with-roquefort-and-walnuts-97122 (may not work)