Name: Blue Cheese Caesar Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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

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.

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Blue Cheese Caesar Salad

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