Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Blue Cheese Caesar Salad




Source of Recipe


catgurrl


List of Ingredients




Parmesan Croutons
2 cups 1/2-inch French bread cubes
2 Tbsp olive oil
2 Tbsp grated Parmesan cheese

Salad

1 large head romaine lettuce, washed, dried and broken into bite-size pieces
1 large clove garlic, peeled and minced
1 (2-ounce) can anchovy fillets, drained, rinsed and patted dry
3 Tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/3 cup light mayonnaise
2/3 cup crumbled blue cheese, divided
1/4 cup olive oil
Freshly ground black pepper to taste
3 Tbsp grated Parmesan cheese











Recipe



To prepare the croutons: Toss the bread cubes with olive oil and put into a baking pan. Bake in a preheated 350-degree oven 15 to 20 minutes, until golden. Transfer to a bowl and toss with the Parmesan cheese. Set aside.


To prepare the salad: Prepare the romaine and place in a large bowl. Cover with paper towels and refrigerate.


In a food processor, blend the garlic and anchovies to a paste. Add the lemon juice, Worcestershire sauce, mayonnaise and 1/3 cup blue cheese. Blend until smooth. Slowly add the olive oil, blending until emulsified. Add several grindings black pepper. Transfer to a jar and refrigerate. Remove from refrigeration 30 minutes before serving.

When ready to serve, toss the romaine with the dressing, remaining blue cheese, Parmesan and croutons.

Makes 6 servings.