Blue Cheese Caesar Salad
- 6 white sandwich bread sliced, cubed
- 3 tablespoons EVOO
- ground pepper
- 1 cup blue cheese dressing
- 1/4 cup grated Parmesan cheese
- 2 anchovy fillets finely chopped
- 1/2 lemon
- 2 teaspoons dijon mustard
- 3 romaine lettuce hearts roughly chopped
- crumbled blue cheese for topping
- Toss the bread with the olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden on all sides, about 7 minutes. Set aside and let cool slightly.
- Whisk the dressing, parmesan, anchovies, lemon juice and mustard in a large bowl. Add the romaine and croutons; toss to coat and season with pepper. Top with blue cheese.
- Blue Cheese Dressing: Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
white sandwich bread, evoo, ground pepper, blue cheese dressing, parmesan cheese, anchovy, lemon, mustard, romaine lettuce hearts, blue cheese
Taken from www.yummly.com/recipe/Blue-Cheese-Caesar-Salad-1175885 (may not work)