We felt very fortunate this weekend. One of the things we were feeling good about was the fact that we had some wonderful Europeans visiting. Jeff and Susan from England and Pat & Trish from Ireland.
Shane orchestrated dinner so well, that he said he didn’t end up doing any of the actual cooking. The blue cheese caesar salad (recipe below) was a hit and is a good one to make for a crowd (18 tonight).
We were not feeling so good about the fact that my dad was so sick he missed dinner. Feel better soon Morg!
• Blue Cheese Caesar Salad •
original recipe from the Seattle Times
2 cups 1/2-inch French bread cubes
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 large head romaine lettuce, washed, dried and broken into bite-size pieces
1 large clove garlic, peeled and minced
1 (2-ounce) can anchovy fillets, drained, rinsed and patted dry
3 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/3 cup light mayonnaise
2/3 cup crumbled blue cheese, divided
1/4 cup olive oil
Freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese
1. To prepare the croutons: Toss the bread cubes with the olive oil and put into a baking pan. Bake in a preheated 350-degree oven 15-20 minutes, until golden. Transfer to a bowl and toss with the Parmesan cheese. Set aside.
2. To prepare the salad: Prepare the romaine and place in a large bowl. Cover with paper towels and refrigerate.
3. In a food processor blend the garlic and anchovies to a paste. Add the lemon juice, Worcestershire sauce, mayonnaise and 1/3 cup blue cheese. Blend until smooth. Slowly add the olive oil, blending until emulsified. Add several grindings black pepper. Transfer to a jar and refrigerate. Remove from refrigeration 30 minutes before serving. 4. When ready to serve, toss the romaine with the dressing, remaining blue cheese, Parmesan and croutons.