Recipes : Blue Cheese Caesar Salad : Food Network

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Blue Cheese Caesar Salad
Recipe courtesy Michael Chiarello

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.