Blue Cheese Caesar Salad - Michael Chiarello

Found on Napa Style website. Also delicious with chicken as an entree.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1  tablespoon champagne vinegar
• 2  tablespoons  freshly squeezed lemon juice
• 1 1⁄2 teaspoons  minced garlic
• 1  egg yolk
• 1  tablespoon Dijon mustard
• 1  dash Worcestershire sauce
• 6  anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
• 1  pinch  freshly ground pepper
• 1  cup  pure olive oil
• 1⁄4 cup  crumbled gorgonzola cheese, plus extra for garnish
• 6  tablespoons  freshly grated parmesan cheese, plus extra for garnish
• 2  heads romaine lettuce (1 head separated into leaves, 1 head thinly sliced)
• 1  head iceberg lettuce, shredded

Directions

1. Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
2. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
3. Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
4. Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves and garnish with additional cheese.