Blue Cheese Caesar Salad

Ingredients

• 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 paper towels)
• Pinch freshly ground pepper
• 1 cup pure olive oil
• About 1/4 cup crumbled Gorgonzola or other blue cheese, plus extra for garnish
• 6 tablespoons freshly grated Parmesan, plus extra for garnish
• 2 heads romaine lettuce, 1 head separated into leaves, 1 head thinly sliced
• 1 head iceberg lettuce, shredded
• 3/4 pound cooked, shredded chicken or cooked, peeled shrimp, optional

Directions

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 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)

Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves and garnish with additional cheese.