Name: Roquefort Caesar Salad
Ingredients: 7 c Bread cubes; * see note; 2 tb Olive oil; 2 Cloves garlic; minced; 1/2 ts Kosher salt; 1/4 ts Black pepper; 2 tb Parmesan cheese; finely grated; 5 tb Olive oil; divided; 2 Anchovy fillets; minced; 3 Cloves garlic; thinly sliced; 1/4 c Walnuts; coarsely chopped; 1/4 c Fresh lemon juice; (about 1 lemon); 1 tb Balsamic vinegar; 1 ts Dijon mustard; 5 tb Buttermilk; 1/4 c Green onions; chopped; 1 ts Kosher salt; 1 ts Black pepper; 3 tb Parmesan cheese; grated; 2 Heads romaine lettuce; **see note; 1 1/2 c Croutons; (see above); 1/2 c Roquefort cheese; grated; 2 tb Parmesan cheese; grated

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	English	Salads, Seattle tim	6	Servings

INGREDIENTS

7	c	Bread cubes; * see note
2	tb	Olive oil
2		Cloves garlic; minced
1/2	ts	Kosher salt
1/4	ts	Black pepper
2	tb	Parmesan cheese; finely grated
5	tb	Olive oil; divided
2		Anchovy fillets; minced
3		Cloves garlic; thinly sliced
1/4	c	Walnuts; coarsely chopped
1/4	c	Fresh lemon juice; (about 1 lemon)
1	tb	Balsamic vinegar
1	ts	Dijon mustard
5	tb	Buttermilk
1/4	c	Green onions; chopped
1	ts	Kosher salt
1	ts	Black pepper
3	tb	Parmesan cheese; grated
2		Heads romaine lettuce; **see note
1 1/2	c	Croutons; (see above)
1/2	c	Roquefort cheese; grated
2	tb	Parmesan cheese; grated

INSTRUCTIONS

CROUTONS
DRESSING
SALAD
*6 to 8 cups 1/2-inch bread cubes, made from walnut, dark rye or
whole-wheat bread
**2 large or 3 small heads romaine lettuce, pale-green inner leaves only,
well washed, dried and torn into bite-size pieces
1. To prepare the croutons: Preheat oven to 350 degrees. Place the bread
cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and
cheese. Bake until golden, about 15 to 20 minutes.
2. To prepare the dressing: Place a large skillet over medium-high heat;
when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets,
garlic and walnuts and cook until all are golden and lightly toasted, about
2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3
tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk,
green onions, salt, pepper and Parmesan cheese.
3. To finish the salad: Place the lettuce in a large salad bowl. Pour the
warm dressing over the lettuce, add 1 1/2 cups croutons, the Roquefort and
Parmesan. Toss well and serve immediately.
>From "The Olives Table" by Todd English and Sally Sampson.
MC formatted 3/27/97 by [email protected]
Recipe by: Seattle Times 3/19/97
Posted to EAT-L Digest  by "Iris E. Dunaway" <[email protected]> on Sep 7,
1997

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