Roquefort Caesar Salad

Recipe Ingredients

		Croutons
7 cups	1659ml	Bread cubes*
2 tablespoons	30ml	Olive oil
2		Garlic - minced
1/2 teaspoon	2.5ml	Kosher salt
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Parmesan cheese - finely grated
		Dressing
5 tablespoons	75ml	Olive oil - divided
2		Anchovy fillets - minced
3		Garlic - thinly sliced
1/4 cup	36g / 1.3oz	Walnuts - coarsely chopped
1/4 cup	59ml	Fresh lemon juice - (about 1 lemon)
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Dijon mustard
5 tablespoons	75ml	Buttermilk
1/4 cup	15g / 0.5oz	Green onions - chopped
1 teaspoon	5ml	Kosher salt
1 teaspoon	5ml	Black pepper
3 tablespoons	45ml	Parmesan cheese - grated
		Salad
2		Romaine lettuce - **see note
1 1/2 cups	45g / 1.6oz	Croutons - (see above)
1/2 cup	73g / 2.6oz	Roquefort cheese - grated
2 tablespoons	30ml	Parmesan cheese - grated

Recipe Instructions

*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

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.

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.

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.

Source:
"The Olives Table" by Todd English and Sally Sampson

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