Blue Cheese Caesar Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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6 slices white sandwich bread, cubed

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 cup blue cheese dressing (see directions)

1/4 cup grated parmesan cheese

2 anchovy fillets, finely chopped

Juice of 1/2 lemon

2 teaspoons dijon mustard

3 romaine lettuce hearts, roughly chopped

Crumbled blue cheese, for topping


  1. Toss the bread with the olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden on all sides, about 7 minutes. Set aside and let cool slightly.
  2. Whisk the dressing, parmesan, anchovies, lemon juice and mustard in a large bowl. Add the romaine and croutons; toss to coat and season with pepper. Top with blue cheese.

Blue Cheese Dressing

  1. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)