Blue Cheese Caesar Salad - Michael Chiarello

• 1 tablespoon champagne vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons minced garlic
• 1 egg yolk
• 1 tablespoon Dijon mustard
• 1 dash Worcestershire sauce
• 6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
• 1 pinch freshly ground pepper
• 1 cup pure olive oil
• 1/4 cup crumbled gorgonzola cheese, plus extra for garnish
• 6 tablespoons freshly grated parmesan cheese, plus extra for garnish
• 2 heads romaine lettuce (1 head separated into leaves, 1 head thinly sliced)
• 1 head iceberg lettuce, shredded

1. Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
2. 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.
3. 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.)
4. 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.

champagne vinegar, freshly squeezed lemon juice, garlic, egg yolk, mustard, worcestershire sauce, anchovy, freshly ground pepper, olive oil, gorgonzola cheese, freshly grated parmesan cheese

Taken from www.food.com/recipe/blue-cheese-caesar-salad-michael-chiarello-440848 (may not work)