“bleu” Caesar Recipe
Romaine hearts salad with fresh caesar dressing & crumbled blue cheese
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Ingredients
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Salad
Fresh Caesar Dressing
Method
Salad
- 1
Prepare romaine
Trim root ends of romaine hearts and rinse under cold water. Pat dry thoroughly with a salad spinner or clean towels. Slice each heart lengthwise into quarters or leave as halves depending on presentation preference.
- 2
Tomatoes and croutons
If using cherry tomatoes, halve them. Measure out croutons. If croutons are homemade, toast cubes in 1 tablespoon olive oil with a pinch of salt at 375°F (190°C) for about 8–10 minutes until golden and crisp.
- 3
Assemble salad
Place the prepared romaine in a large bowl or on individual plates. Scatter halved cherry tomatoes (if using) and croutons over the greens. Crumble 3 ounces of blue cheese evenly over the salad. Finish with a light grind of black pepper.
Fresh Caesar Dressing
- 4
Combine base ingredients
In a medium bowl or small food processor, add 4 minced anchovy fillets, 2 minced garlic cloves, 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon grated Parmesan, and 2 tablespoons fresh lemon juice.
- 5
Emulsify
With a whisk (or pulse in the food processor), slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify the dressing until smooth and slightly thickened. If using a bowl, whisk vigorously for 1–2 minutes. Taste and adjust seasoning with 1 teaspoon salt and more lemon if desired.
- 6
Chill briefly
For best flavor, cover and refrigerate the dressing 10–15 minutes to let the anchovy and garlic meld. Stir again before using.
- 7
Dress the salad
Just before serving, drizzle the desired amount of dressing over the assembled romaine and gently toss to coat (about 3–4 tablespoons dressing for 3 hearts, more to taste). Alternatively, serve the dressing on the side for guests to add themselves. After tossing, re-scatter any additional blue cheese for visible crumbles and finish with a final crack of black pepper.