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Mixed Green Caesar Salad

Contributed by Marcia Kiesel

SERVINGS: 4

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slideshow Terrific Green Salads

1/2 cup walnut halves (about 2 ounces)
1 large shallot, minced
1 large garlic clove, minced
2 anchovy fillets, mashed, plus 1/2 teaspoon anchovy oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
4 cups bite-size pieces of romaine lettuce (about 1/2 head)
4 cups bite-size pieces of arugula (about 2 bunches)
1/4 cup freshly grated Parmesan cheese

Preheat the oven to 500°. Spread the walnuts on a baking sheet and toast in the oven for about 6 minutes, or until golden brown. Transfer to a plate and let cool.
In a small bowl, combine the shallot, garlic, anchovies and their oil, lemon juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth.
Just before serving, combine the romaine and arugula in a large salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the Parmesan. Toss again and serve.

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