Blue Cheese Caesar Salad - Michael Chiarello |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Also delicious with chicken as an entree. 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:
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.
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