Recipe: Blue Cheese Caesar Salad

Serves 6

Parmesan croutons:

- 2 cups 1/2-inch French bread cubes

- 2 tablespoons olive oil

- 2 tablespoons grated Parmesan cheese

Salad:

- 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

- 1/3 cup light mayonnaise

- 2/3 cup crumbled blue cheese, divided

- ¼ 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 to 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.

Data per serving:

Calories 286

Protein 9g

Fat 24g

Carbohydrates 10g

Sodium 684mg

Saturated fat 6g

Monounsaturated fat 13g

Polyunsaturated fat 3g

Cholesterol 29mg

From "Joie Warner's Caesar Salads"