Instructions: Make the dressing: Mince and mash the anchovies with the garlic to form a paste. Whisk together the anchovy paste, vinegar, lemon juice, Worcestershire sauce and the mustard in a small bowl. Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.

Make the crispy walnuts: In a saucepan simmer the walnut halves in water to cover for 5 minutes, or until they are slightly softened.

Drain the walnuts and transfer to paper towels to dry completely.

In a bowl toss together the walnuts and the confectioners sugar.

Deep fry the walnuts at 350F in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season with salt and cayenne pepper. Cool.

In a large bowl toss the romaine with the dressing. Add the Roquefort cheese, and sprinkle the salad with the crispy walnuts.

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