Crisp Caesar Walnut Explosion Recipe
Ingredients:
Dressing Ingredients:
4 anchovies (flat and filleted); rinsed, drained and minced
4 cloves of garlic; minced
2 tsp of sherry vinegar
2 tsp of lemon juice (freshly-squeezed)
1 tsp of Worcestershire sauce
1/2 tsp of mustard (dry)
1/2 c of olive oil (Extra Virgin)
4 heads of Romaine lettuce, rinsed, dried and torn into pieces (bite-sized) – this is approximately 12 cups.
1/2 c of Roquefort cheese, crumbled
For the walnuts:
2 c of walnuts, halved
3/4 c of sugar (Confectioner’s)
Vegetable oil
1/2 tsp of salt
1/8 tsp of cayenne pepper
Directions:
Prepare the dressing. Mash the anchovy fillets and the minced garlic until it forms a paste, and then Mash anchovy fillets and minced garlic ’til it forms a paste; then transfer it to a mixing bowl.
Pour in the vinegar; Worcestershire, lemon juice and mustard onto the bowl with anchovies. Whisk well and then, carefully add olive oil. Continue whisking until the mixture emulsifies. Let it cool in the fridge.
Next, plunge walnuts into a pot of lightly salted boiling water. Cover and let it simmer until walnuts soften a bit. This usually takes about 5 mins.
Remove walnuts from the water using a strainer, then pat it dry using paper towel.
Preheat the vegetable oil over medium-high heat using a medium-sized saucepan for deep frying. Toss walnuts in Confectioner’s sugar in another bowl. Once the oil is hot, deep-fry walnuts until crisp and brown (but not burnt).
This usually takes about a minute or two. You can deep-fry the walnuts in batches to avoid overcrowding.
Using a strainer, remove the cooked walnuts from oil. Line it on a baking sheet, then spice up w/ salt & cayenne. Let it cool.
Place the Romaine lettuce in a large salad bowl and toss it evenly w/ anchovy dressing. Top it with crumbled Roquefort, and garnish w/ the crisp and spicy walnuts before serving.