Blue Cheese Caesar Salad - Michael Chiarello

Name: Blue Cheese Caesar Salad - Michael Chiarello
Cook time: 15 min
Total time: 15 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon champagne vinegar; 2 tablespoons freshly squeezed lemon juice; 1 1/2 teaspoons minced garlic; 1 egg yolk; 1 tablespoon Dijon mustard; 1 dash Worcestershire sauce; 6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels); 1 pinch freshly ground pepper; 1 cup pure olive oil; 1/4 cup crumbled gorgonzola cheese, plus extra for garnish; 6 tablespoons freshly grated parmesan cheese, plus extra for garnish; 2 heads romaine lettuce (1 head separated into leaves, 1 head thinly sliced); 1 head iceberg lettuce, shredded

Submitted by Brookelynne26

"Found on Napa Style website. Also delicious with chicken as an entree."

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Ready In:: 15mins
Ingredients:: 13
Serves:: 6-8

ingredients

1 tablespoon champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 ¹⁄₂ teaspoons minced garlic
1 egg yolk
1 tablespoon Dijon mustard
1 dash Worcestershire sauce
6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
1 pinch freshly ground pepper
1 cup pure olive oil
¹⁄₄ cup crumbled gorgonzola cheese, plus extra for garnish
6 tablespoons freshly grated parmesan cheese, plus extra for garnish
2 heads romaine lettuce (1 head separated into leaves, 1 head thinly sliced)
1 head iceberg lettuce, shredded

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.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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