Lemony Caesar Salad

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.

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.