Lemony caesar salad

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       Title: Lemony Caesar Salad
  Categories: Salads, Ceideburg 2
       Yield: 1 servings
  
   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, 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.
  
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