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Recipe by: farihah
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See below ingredients and instructions
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
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.
Caesar Salad with Roquefort Walnuts 25
In a large bowl toss the romaine with the dressing. Add the Roquefort
cheese, and sprinkle the salad with the crispy walnuts.
The Salad Master
Caesar Salad with Roquefort Walnuts 26
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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