- 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
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.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.