Oakleaf Lettuce With Anchovy Caesar Dressing
Cut lettuce in half lengthways. Wash and dry well by shaking gently in a clean tea towel. Cut lettuce half in half again lengthways. Cover with damp paper towel and refrigerate until ready to serve.
Preheat oven 180°C fan-forced. Combine the oil and spices. Season with salt. Add walnuts and stir to coat. Spoon onto a baking tray. Bake 10 minutes until toasted. Set aside to cool, roughly chop.
To make the dressing; place the anchovies, worcestershire sauce and lemon juice in a small food processor. Process until combined. Add the mayonnaise and pulse until combined. Add lukewarm water to adjust the consistency if needed. Season with pepper.
Arrange lettuce onto a platter, spoon over the dressing. Scatter with spiced walnuts and parsley. Serve.