Recipe - Lemony Caesar Salad

1 One half tablespoon Olive oil
One fourth cup Chopped walnuts
4 Thin slices wholegrain
bread
One fourth cup Anchovy spread (recipe
follows)
One half lg Head romaine lettuce,
rinsed and patted dry
1 cup Caesar Dressing (recipe
follows)
4 ounce Parmesan cheese in one piece

Julee Rosso and Sheila Lukins characterize this inventive, eggfree
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 Dijonstyle
mustard 1 teaspoon coarsely ground black pepper 2 tablespoons
extravirgin 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 One fourth 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 extravirgin olive oil 1 teaspoon
coarsely ground black pepper One half 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip