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Ingredientes
- 4 x flat anchovy fillets or possibly to taste, rinsed and liquid removed
- 4 clv garlic, peeled
- 2 tsp sherry vinegar
- 2 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp dry mustard
- 1/2 c. extra-virgin extra virgin olive oil
- 2 c. walnut halves
- 3/4 c. confectioners' sugar vegetable oil for frying
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 4 x heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite-size pcs (about 12 c.)
- 1/2 c. Roquefort cheese, crumbled
Direcciones
- Make the dressing: Mince and mash the anchovies with the garlic to create a paste. Whisk together the anchovy paste, vinegar, lemon juice, Worcestershire sauce and the mustard in a small bowl. Add in the extra virgin olive oil in a stream, whisking, and whisk the dressing till it is emulsified.
- Make the crispy walnuts: In a saucepan simmer the walnut halves in water to cover for 5 min, or possibly till 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 min, or possibly till 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. Cold.
- In a large bowl toss the romaine with the dressing. Add in the Roquefort cheese, and sprinkle the salad with the crispy walnuts.
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