"Tangy and Toasted" Caesar Salad

The "tangy" is for the dressing.

     The "toasted" is for the walnuts.  

Yes, walnuts (instead of croutons) in THIS caesar salad. 

This is a lighter, tangier, healthier version. 

My partner and I served grilled salmon with this salad for dinner, 

     and the kids ate it up.

The next day, they requested the salad again, 

     specifically requesting that I add more toasted walnuts. 

Ingredients:

1- 2 cloves garlic, finely chopped

salt (to taste)

pepper (to taste)

4 tablespoons lemon juice

2 tablespoon reduced-fat mayonnaise
     (I used Wegman's Organic)

2 teaspoon Dijon mustard
     (I used Trader Joe's whole grain Dijon, imported from France)

8 teaspoons extra-virgin olive oil

Shaved Parmigiano Reggiano cheese

Walnut halves or pieces, toasted (1/4 - 1/2 cup)

One large head Chopped Romaine lettuce


Directions:

Whisk together first 7 ingredients, in a small bowl.

Toss dressing together with Romaine lettuce.  

In the meantime, place a nonstick pan on medium heat.
Drizzle with a little bit of olive oil, and place walnuts in pan.
Toss walnuts frequently,
     until they begin to brown and "toast" (only a few minutes).
Place walnuts on a paper towel to cool.  

When walnuts have cooled completely, toss together with salad.

Add the shaved Parmigiano Reggiano Cheese (as much or as little as you desire)
      at the last second , and lightly toss the salad again. 

Add more salt and pepper (to taste), if necessary.