Save Recipe Print
Total:
15 min
Prep:
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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Caesar Salad

Recipe courtesy of Food Network Kitchen

Caesar Salad

Recipe courtesy of Wolfgang Puck

Blue Cheese Dressing

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Crunchy Iceberg Salad with Creamy Blue Cheese

Recipe courtesy of Ina Garten

Chicken Salad with Caesar Dressing

Recipe courtesy of Joy Bauer

Buffalo Cauliflower with Blue Cheese Sauce

Recipe courtesy of Food Network Kitchen

Fast Blue Cheese Dressing

Recipe courtesy of Ree Drummond

Fried Buffalo Wings With Blue Cheese Dip

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories