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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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.
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