Blue Cheese Caesar Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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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


  1. Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
  2. 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.
  3. 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.)
  4. 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.