Roquefort caesar salad

Yield: 6 Servings

Measure Ingredient
7 cups Bread cubes; * see note
2 tablespoons Olive oil
2 \N Cloves garlic; minced
½ teaspoon Kosher salt
¼ teaspoon Black pepper
2 tablespoons Parmesan cheese; finely grated
5 tablespoons Olive oil; divided
2 \N Anchovy fillets; minced
3 \N 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 \N Heads romaine lettuce; **see note
1½ cup Croutons; (see above)
½ cup Roquefort cheese; grated
2 tablespoons Parmesan cheese; grated




*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

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