Mixed Green Caesar Salad

Ingredients

• 2 fillet anchovy mashed
• 4 cups bite-size pieces of arugula 2 bunches
• 2 teaspoons dijon mustard 
• 1 large garlic clove minced
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil 
• 0.3 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper freshly ground
• 4 cups bite-size pieces of romaine lettuce 
• 0.5 teaspoon salt 
• 1 large shallots minced
• 2 ounces walnut halves 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat the oven to 50
2. Spread the walnuts on a baking sheet and toast in the oven for about 6 minutes, or until golden brown.
3. Transfer to a plate and let cool.
4. 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.
5. Just before serving, combine the romaine and arugula in a large salad bowl.
6. Pour the dressing over the greens and toss well.
7. Add the toasted nuts and the Parmesan. Toss again and serve.