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.