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Caesar Salad with Roquefort and Walnuts Ingredients

Dressing: 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 Walnuts: 2 cups walnut halves 3/4 cup confectioners\' sugar vegetable oil for frying 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 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

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.
• Deep fry the walnuts at 350F 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.

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