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Blue Cheese Caesar Salad
Ingredients
- sufficient Italian bread cut into 3/4-inch cubes, to measure 1 c.
- 5 Tbsp. extra virgin olive oil
- 1 sm garlic clove chopped and mashed to a paste with 1/4 tsp. salt
- 1 x flat anchovy fillet chopped
- 1/2 c. crumbled blue cheese
- 2 Tbsp. fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1 lrg egg
- 1 head romaine rinsed, spun dry, and torn into bite-size pcs (about 5 c.)
- 1/4 c. freshly grated Parmesan
Directions
- In a jelly-roll pan toss the bread cubes with 1 Tbsp. of the oil and salt to taste, bake them in the middle of a preheated 350°F. oven for
- 10 to 15 min, or possibly till they are golden brown, and let the croutons cold. In
- a small bowl stir together well the garlic paste, the anchovy, and half the blue cheese, whisk in the lemon juice and the Worcestershire sauce, whisking till the mix is smooth, and whisk in the remaining oil and salt and pepper to taste, whisking till the dressing is combined well.
- In a saucepan of boiling water boil the egg in the shell for 30 seconds and drain it. In a salad bowl toss the romaine with the dressing. Break the egg into the greens, add in the Parmesan, the remaining blue cheese, and the croutons, and toss the salad till it is combined well.
- Serves 2.
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