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CAESAR SALAD
Serves 8
2 large shallots, minced
2 large garlic cloves, minced
4 Anchovy fillets, minced
1 teaspoon Anchovy oil (from the container)
4 Tablespoons fresh Lemon juice
4 teaspoons Dijon Mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup Parmesan cheese, grated
1 cup walnut halves toasted
8 cups Romaine
8 cups Arugula
Toast walnuts in 500 oven for 6 minutes. Combine shallots, garlic,
anchovies with oil, lemon juice, mustard, salt, and pepper. Whisk
in olive oil with fork. Pour over greens. Add toasted nuts and
parmesan.
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Caesar 16