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Рецепт Caesar Salad With Roquefort And Walnuts

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  1. 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.
  2. 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.
  3. Drain the walnuts and transfer to paper towels to dry completely.
  4. In a bowl toss together the walnuts and the confectioners' sugar.
  5. 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.
  6. 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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