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Mixed Green Caesar Salad

Yield 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

How to Make It

  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.