BLUE CHEESE CAESAR SALAD
For a cremier version, prepare the dressing in a blender or food processor using all the blue cheese and blending until smooth. If you want you can also add a sprinkling of bacon bits.
Provided by TishT
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk garlic, anchovies, lemon juice, Worcestershire sauce, mayonnaise, and half the blue cheese in a medium bowl until blended.
- Continue whisking while adding oil in thin stream until thickened.
- Cover and chill for several hours if desired; reblend if necessary.
- Toss crisp letuec in very large salad bowl with dressing until thoroughly coated.
- Add croutons and remaining blue cheese and toss again.
- Serve with Parmesan cheese.
Nutrition Facts : Calories 283.6, Fat 24.1, SaturatedFat 5.7, Cholesterol 19.4, Sodium 628, Carbohydrate 10.2, Fiber 2.6, Sugar 1.6, Protein 8.2
BLUE CHEESE CAESAR SALAD
Provided by Michael Chiarello : Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
- 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.
- 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.)
- 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.
BLUE CHEESE CAESAR SALAD
Steps:
- In a jelly-roll pan toss the bread cubes with 1 tablespoon of the oil and salt to taste, bake them in the middle of a preheated 350°F. oven for 10 to 15 minutes, or until they are golden, and let the croutons cool. In a small bowl stir together well the garlic paste, the anchovy, and half the blue cheese, whisk in the lemon juice and the Worcestershire sauce, whisking until the mixture is smooth, and whisk in the remaining oil and salt and pepper to taste, whisking until the dressing is combined well. In a saucepan of boiling water boil the egg in the shell for 30 seconds and drain it. In a salad bowl toss the romaine with the dressing. Break the egg into the greens, add the Parmesan, the remaining blue cheese, and the croutons, and toss the salad until it is combined well.
BLUE CHEESE CAESAR SALAD
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss the bread with the olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden on all sides, about 7 minutes. Set aside and let cool slightly.
- Whisk the dressing, parmesan, anchovies, lemon juice and mustard in a large bowl. Add the romaine and croutons; toss to coat and season with pepper. Top with blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
CAESAR SALAD WITH BLUE CHEESE AND BACON
Steps:
- Preheat the oven to 375 degrees.
- Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
- Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
- Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
- Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
- Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
- "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
KALE SALAD WITH BLUE CHEESE AND WALNUTS
Lend texture and flavor to this baby kale salad with toasted walnuts and crumbled blue cheese.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
- Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
- Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
- Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.
BACON AND BLUE CHEESE SALAD WITH CAESAR DRESSING
Provided by Dodie Thompson
Categories Salad Leafy Green Quick & Easy Blue Cheese Bacon Fall Bon Appétit St. Louis Missouri
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- To make the salad:
- Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve.
- To make the easy caesar dressing:
- Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)
- To make the garlic croutons
- Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)
- Makes about 3 cups.
BLUE CHEESE SALAD DRESSING
The thick, creamy blue cheese dressing does double duty at our house because I often serve it as a veggie dip. -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Time 10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.
Nutrition Facts : Calories 172 calories, Fat 18g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 220mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
O'CHARLEY'S BLACK AND BLUE CAESAR SALAD RECIPE
I have had this before at O'Charley's and find it to be very, very good. A warning though: When cooking the beef for this salad, remember that restaurants have huge exhaust fans, capable of pulling all fumes, and possibly small chefs, out of the kitchen. You should compensate by starting both the stove-hood exhaust and perhaps opening windows before heating the skillet. Or you may want to cook the steak outside ;)
Provided by Loves2Teach
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well.
- Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
- Add tomato slices on one side; refrigerate.
- In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat.
- Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning.
- Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.)
- While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning.
- Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness.
- Cut into 1/2-inch slices.
- Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.
Nutrition Facts : Calories 749.9, Fat 58.2, SaturatedFat 18.1, Cholesterol 109, Sodium 1100.2, Carbohydrate 19.7, Fiber 3.1, Sugar 2.4, Protein 36.9
TASTY BLUE CHEESE SALAD DRESSING
This is my husband's favorite dressing. Besides salads, he likes to use it as a dip for eating artichokes. It is easy to make and tasty.
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Stir mayonnaise, sour cream, buttermilk, lemon juice, sherry, and garlic salt together in a bowl. Fold blue cheese through the mixture.
- Cover bowl with plastic wrap and refrigerate 2 hours.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 3.4 g, Cholesterol 30.4 mg, Fat 24.2 g, Protein 5.5 g, SaturatedFat 8.3 g, Sodium 489.9 mg, Sugar 1.4 g
STEAKHOUSE BURRITO WITH BLUE CHEESE CAESAR SALAD
Try this unique wrap for an impressive dinner in just a short time. For Zaar World Tour, please classify as Southwest for the fusion with Tex Mex.
Provided by LoriInIndiana
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to high.
- Combine bacon bits, romaine, tomatoes, and blue cheese in a large bowl.
- Toss with dressing and chill until ready to use.
- Season steak with salt and pepper.
- Grill 8 minutes for medium-rare, turning once.
- Remove from heat, tent with foil, and rest steak 5 minutes.
- While steak rests, grill tortillas until warmed, about 30 seconds on each side.
- Slice steak into thin strips, then divide evenly between the tortillas.
- Arrange 1/2 cup of salad mixture down center, then roll like a burrito.
- Cut in half on the diagonal and serve.
Nutrition Facts : Calories 727.5, Fat 47.5, SaturatedFat 16.5, Cholesterol 104.3, Sodium 1091.6, Carbohydrate 39.2, Fiber 3.1, Sugar 2.9, Protein 34.4
BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD
This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!
Provided by Michelle
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 19 g, Cholesterol 8.4 mg, Fat 19.9 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 519.7 mg, Sugar 9.9 g
BLUE CHEESE CAESAR SALAD - MICHAEL CHIARELLO
Make and share this Blue Cheese Caesar Salad - Michael Chiarello recipe from Food.com.
Provided by Brookelynne26
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
- 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.
- 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.)
- 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.
BLUE CHEESE PASTA SALAD
Make and share this Blue Cheese Pasta Salad recipe from Food.com.
Provided by Divinemom5
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile,combine yogurt,mayonnaise,blue cheese,salt and pepper in large bowl.
- Heat large non-stick skillet,Swirl in oil,then add garlic.
- Saute 30 seconds.
- Add beef in two batches,cook til just browned,about 2 minutes.
- Drain pasta,add to bowl with yogurt dressing.
- Add steak and tomatoes,toss to coat.
- Serve immediately.
Nutrition Facts : Calories 275.2, Fat 7.3, SaturatedFat 2.9, Cholesterol 40.5, Sodium 292.3, Carbohydrate 32.3, Fiber 4.2, Sugar 3.8, Protein 20.2
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