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Blue Cheese Caesar Salad recipe

Classic Caesar salad with a couple of flavortwists, blue cheese crumbles and croutons made with onion bagelssaut ed in butter.

Recipe: Blue Cheese CaesarSalad

4 tablespoons butter
2 onion bagels, cut into small cubes
2 heads romaine lettuce, washed and spun dry, cut into bite-sizedpieces
2 cloves garlic, peeled and chopped
1 tablespoon Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 anchovy fillets (optional)
Pinch of salt and freshly ground black pepper
1 cup vegetable oil
1 1/2 cups (8 ounces) crumbled Wisconsin Blue cheese (can substituteWisconsin Gorgonzola)

  • Melt butter in a saut pan overmedium-low heat. Add bagel cubes to pan and season with saltand pepper. Toss in pan every 2 minutes until croutons are toastedon all sides. Place croutons on a plate lined with paper towels.Set aside.
  • Place the prepared lettuce in a largework bowl.
  • Place garlic, Worcestershire sauce, mustard,vinegar, lemon juice, and anchovy fillets in a small food processoror blender and process on high for 1 minute. Very slowly addoil to the mixture until smooth. Season with salt and pepperand transfer to a small bowl. Fold in Blue cheese, then tosswith the lettuce.
  • Place salad on a serving platter and topwith croutons.

    Makes 4 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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