Roquefort caesar salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Bread cubes; * see note |
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic; minced | |
| ½ | teaspoon | Kosher salt |
| ¼ | teaspoon | Black pepper |
| 2 | tablespoons | Parmesan cheese; finely grated |
| 5 | tablespoons | Olive oil; divided |
| 2 | Anchovy fillets; minced | |
| 3 | Cloves garlic; thinly sliced | |
| ¼ | cup | Walnuts; coarsely chopped |
| ¼ | cup | Fresh lemon juice; (about 1 lemon) |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Dijon mustard |
| 5 | tablespoons | Buttermilk |
| ¼ | cup | Green onions; chopped |
| 1 | teaspoon | Kosher salt |
| 1 | teaspoon | Black pepper |
| 3 | tablespoons | Parmesan cheese; grated |
| 2 | Heads romaine lettuce; **see note | |
| 1½ | cup | Croutons; (see above) |
| ½ | cup | Roquefort cheese; grated |
| 2 | tablespoons | Parmesan cheese; grated |
Directions
CROUTONS
DRESSING
SALAD
*6 to 8 cups ½-inch bread cubes, made from walnut, dark rye or whole-wheat bread
**2 large or 3 small heads romaine lettuce, pale-green inner leaves only, well washed, dried and torn into bite-size pieces 1. To prepare the croutons: Preheat oven to 350 degrees. Place the bread cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and cheese. Bake until golden, about 15 to 20 minutes.
2. To prepare the dressing: Place a large skillet over medium-high heat; when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets, garlic and walnuts and cook until all are golden and lightly toasted, about 2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk, green onions, salt, pepper and Parmesan cheese.
3. To finish the salad: Place the lettuce in a large salad bowl. Pour the warm dressing over the lettuce, add 1½ cups croutons, the Roquefort and Parmesan. Toss well and serve immediately.
>From "The Olives Table" by Todd English and Sally Sampson.
MC formatted 3/27/97 by MsRooby@...
Recipe by: Seattle Times 3/19/97 Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 7, 1997