Caesar salad with blue cheese dressing
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The main ingredients of this light and juicy salad are a generous amount of romaine lettuce and crunchy croutons. The flavor comes from a blue cheese dressing mixed with grated Parmesan, lemon juice, mustard, and anchovies. Combine everything in a large bowl and serve immediately, before the croutons get soggy. To prepare the dressing, blend all the ingredients in a blender. You'll make more than the recipe calls for. You can make a double batch of the salad, or serve the remaining blue cheese dressing as a dip for raw vegetables and crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 slices white sandwich bread, cubed
- 3 tablespoons extra-virgin olive oil
- 1 cup Blue Cheese Dressing (see recipe below)
- 1/4 tbsp. grated parmesan
- 2 anchovy fillets, finely chopped
- Juice of half a lemon
- 2 teaspoons Dijon mustard
- 3 romaine lettuce hearts, coarsely chopped
- Crumbled blue cheese, for sprinkling on salad
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Recipes with similar ingredients: leaf lettuce, romaine lettuce, blue cheese, Parmesan cheese, Anchovies
Cooking the dish according to the recipe:
- Toss the bread with olive oil and season with salt and black pepper. Heat a large skillet over medium-high heat. Add the bread cubes and cook, stirring occasionally, until golden brown on all sides, about 7 minutes. Set aside and let cool slightly.
- In a large bowl, combine the dressing, Parmesan, anchovies, lemon juice, and mustard. Add the Romaine and croutons; toss to coat and season with pepper. Sprinkle the salad with blue cheese.
Blue Cheese Dressing
In a blender, combine 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small clove garlic (crushed), and 1 tablespoon white wine vinegar. Transfer to a bowl and stir in another 1/4 cup blue cheese, 2-3 drops Worcestershire sauce and/or hot sauce, and 1 tablespoon finely chopped parsley. Season with salt and pepper to taste.
Exit: about 2 tbsp.
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