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Mixed Green Caesar Salad

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Mixed Green Caesar Salad

  • fast FAST
SERVES: 4
ingredients
  • 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
directions
  1. 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.
  2. 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. 
  3. 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. 
  4.  
Recipe by Marcia Kiesel
From Dinner in Under an Hour | Spicy Wings (and things)
This recipe originally appeared in June, 1995.