Blue Cheese Caesar Salad
Cold greens and dressing on a warm, crunchy crust. Who could resist?
You can make the dish more substantial with the addition of grilled chicken or shrimp.
Serves: Serves 6
1 tablespoon champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk
1 tablespoon Dijon mustard
Dash Worcestershire sauce
6 anchovy fillets (if watching salt intake, rinse and pat dry with papertowels)
Pinch freshly ground pepper
1 cup pure olive oil
About 1/4 cup crumbled Gorgonzola or other blue cheese
2 tablespoons freshly grated Parmesan cheese
12 cups loosely packed torn romaine lettuce (about 2 heads)
3/4 pound cooked, shredded chicken or cooked, peeled shrimp (optional)
6 tablespoons freshly grated Parmesan cheese, plus extra for garnish
Crumbled Gorgonzola cheese or other blue cheese for garnish
Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Pulse in the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
Put the lettuce in a bowl with the chicken or shrimp, if using. Pour the dressing over and toss well.
Serve over warm garlic crusty bread.