Lemony Caesar Salad

Directions

Heat the olive oil in a small skillet.

Add the walnuts and sauté 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.

ANCHOVY SPREAD: 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 ¼ cup.

CAESAR DRESSING: 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.

Serve immediately.