Caesar Salad -- Blue Cheese Caesar Salad

Blue Cheese Caesar Salad

6 servings

Parmesan croutons:

2 cups 1/2-inch French bread cubes

2 tablespoons olive oil

2 tablespoons 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 tablespoons fresh lemon juice

1 teaspoon 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 tablespoons grated Parmesan cheese

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

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

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

Data per serving Calories 286 Protein 9g Fat 24g Carbohydrates 10g Sodium 684mg Saturated fat 6g Monounsaturated fat 13g Polyunsaturated fat 3g Cholesterol 29mg From "Joie Warner's Caesar Salads."