Recipe 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
Recipe method
- 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.
Other salad recipes:
Caesar salad with roquefort and walnuts recipe
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