Lemony caesar salad

Yield: 1 Servings

Ingredients:

1 1/2 tb Olive oil
1/4 c Chopped walnuts
4 Thin slices whole-grain -bread
1/4 c Anchovy spread (recipe -follows)
1/2 lg Head romaine lettuce -rinsed and patted dry
1 c Caesar Dressing (recipe -follows)
4 oz Parmesan cheese in one piece Julee Rosso and Sheila Lukins characterize this inventive egg-free recipe from "The New Basics" (Workman
1989) as "a lovely

Instructions:

light version of the classic". They suggest tucking the walnut toast under a couple of big crisp leaves of romaine so it's a surprise. Heat the olive oil in a small skillet. Add the walnuts and saute over medium heat until lightly toasted 3 to 5 minutes. Set aside. Toast the bread; then spread each slice with Anchovy Spread and scatter with the toasted walnuts Tear the lettuce into pieces and toss with the dressing. Place a piece of prepared toast on each plate and top with a portion of the lettuce and dressing. Using a vegetable peeler shave thin slices of Parmesan over each portion. Serve immediately. Makes 4 servings. ANCHOVY SPREAD: 12 anchovy fillets drained 2 teaspoons Dijon-style mustard 1 teaspoon coarsely ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter at room temperature 1 clove garlic finely minced Using a fork mash the anchovies in a small bowl. In another small bowl whisk the remaining ingredients together. Add to the anchovies and mix until a paste has formed. Makes about 1/4 cup. CAESAR DRESSING: 1 teaspoon grated lemon zest 3 tablespoons fresh lemon juice 2 cloves garlic minced 1 teaspoon white wine vinegar 2/3 cup extra-virgin olive oil 1 teaspoon coarsely ground black pepper 1/2 teaspoon salt Combine the lemon zest juice garlic and vinegar in a small bowl and whisk well. Slowly add the olive oil whisking constantly until smooth. Add the pepper and salt and set aside. Makes 1 cup. Posted by Stephen Ceideburg; February 14 1991.