Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Walnut and Blue Cheese Grapes

Recipe courtesy of Giada De Laurentiis

Cobb Salad with Blue Cheese Dressing

Recipe courtesy of Ree Drummond

Green Salad with Blue Cheese Dressing

Recipe courtesy of Ina Garten

Fried Buffalo Wings With Blue Cheese Dip

Recipe courtesy of Food Network Kitchen

Fast Blue Cheese Dressing

Recipe courtesy of Ree Drummond

Apple, Pecan and Blue Cheese Salad

Recipe courtesy of Ree Drummond

Caesar Salad

Caesar Salad

Recipe courtesy of Wolfgang Puck

Buffalo Cauliflower with Blue Cheese Sauce

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking