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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 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.
*RAW EGG WARNING
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