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

Preparation:

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.