Blue Cheese Caesar Salad With Chicken or Shrimp

• 1 tablespoon champagne vinegar
• 2 tablespoons lemon juice, freshly squeezed
• 1 12 teaspoons garlic, minced
• 1 egg yolks or 1 egg substitute
• 1 tablespoon Dijon mustard
• 1 dash Worcestershire sauce
• 1 pinch pepper, ground
• 1 cup olive oil, pure
• 14 cup gorgonzola, crumbled, extra for garnish
• 2 tablespoons parmesan cheese, grtaed
• 12 cups romaine lettuce, torn, lightly packed (about 2 heads)
• 34 lb chicken breasts, shredded (optional) or 34 lb shrimp, peeled and cooked (optional)
• 6 tablespoons parmesan cheese, grated, plus extra for garnish

1. Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, and pepper in a blender and blend until well mixed.
2. While the machine running, add the olive oil, by drops, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
3. Pulse in the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan.
4. Scrape into a bowl, cover, and refrigerate until needed.
5. About 1 1/3 cups.
6. (The dressing keeps, refrigerated, for 2 to 3 days.
7. ).
8. Put the lettuce in a bowl with the chicken or shrimp, if using.
9. Pour the dressing over and toss well.

champagne vinegar, lemon juice, garlic, egg yolks, mustard, worcestershire sauce, pepper, olive oil, gorgonzola, parmesan cheese, romaine lettuce, chicken breasts, parmesan cheese

Taken from www.food.com/recipe/blue-cheese-caesar-salad-with-chicken-or-shrimp-177884 (may not work)