Lemony Caesar Salad

Servings: 1
Ingredients:

1 1/2 tb Olive oil
1/4 c  Chopped walnuts
4    Thin slices whole-grain
-bread
1/4 c  Anchovy spread (recipe
-follows)
1/2 lg Head romaine lettuce,
-rinsed and patted dry
1 c  Caesar Dressing (recipe
-follows)
4 oz Parmesan cheese in one piece

Julee Rosso and Sheila Lukins characterize this inventive, egg-free
recipe from ‘The New Basics’ (Workman, 1989) as ‘a lovely, light
version of the classic’. They suggest tucking the walnut toast under
a couple of big, crisp leaves of romaine, so it’s a surprise.

Heat the olive oil in a small skillet. Add the walnuts and saute over
medium heat until lightly toasted, 3 to 5 minutes. Set aside. Toast
the bread; then spread each slice with Anchovy Spread and scatter
with the toasted walnuts

Tear the lettuce into pieces and toss with the dressing. Place a
piece of prepared toast on each plate and top with a portion of the
lettuce and dressing. Using a vegetable peeler, shave thin slices of
Parmesan over each portion. Serve immediately.

Makes 4 servings.

ANCHOVY SPREAD: 12 anchovy fillets, drained 2 teaspoons Dijon-style
mustard 1 teaspoon coarsely ground black pepper 2 tablespoons
extra-virgin olive oil 2 tablespoons unsalted butter, at room
temperature 1 clove garlic, finely minced Using a fork, mash the
anchovies in a small bowl. In another small bowl, whisk the remaining
ingredients together. Add to the anchovies and mix until a paste has
formed. Makes about 1/4 cup. CAESAR DRESSING: 1 teaspoon grated lemon
zest 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1
teaspoon white wine vinegar 2/3 cup extra-virgin olive oil 1 teaspoon
coarsely ground black pepper 1/2 teaspoon salt

Combine the lemon zest, juice, garlic and vinegar in a small bowl and
whisk well. Slowly add the olive oil, whisking constantly until
smooth. Add the pepper and salt and set aside.

Makes 1 cup.

Posted by Stephen Ceideburg; February 14 1991.