Recipe: Blue Cheese Caesar Salad

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	Users > AngelaG > Michael Chiarello''s "Tra Vigne Cookbook" > Spring > Blue Cheese Caesar Salad

Blue Cheese Caesar Salad

1 Tbs		champagne vinegar
2 Tbs		freshly squeezed lemon juice
1 1/2 tsp		minced garlic
1		egg yolk
1 Tbs		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
1/4 cup		crumbled Gorgonzola or other blue cheese
2 Tbs		freshly grated Parmesan cheese
12 cups		loosely packed torn romaine lettuce (about 2 heads)
3/4 lb		cooked, shredded chicken or cooked, peeled shrimp (optional)
6 Tbs		freshly grated Parmesan cheese, plus extra for garnish
		Crumbled Gorgonzola cheese or other blue cheese for garnish

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 the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)

Put the lettuce in a bowl with the chicken or shrimp, if using. Pour the dressing over and toss well.

Servings: 6

Recipe Type

Salad, Want to Try

Recipe Source

I adopted the idea of a blue cheese Caesar from Jacques Pepin. You can make the dish more substantial with the addition of grilled chicken or shrimp.