Recipe - Roquefort Caesar Salad

CROUTONS
7 cup Bread cubes; * see note
2 tablespoon Olive oil
2 Cloves garlic; minced
One half teaspoon Kosher salt
One fourth teaspoon Black pepper
2 tablespoon Parmesan cheese; finely
grated

DRESSING
5 tablespoon Olive oil; divided
2 Anchovy fillets; minced
3 Cloves garlic; thinly cut or sliced up
One fourth cup Walnuts; coarsely chopped
One fourth cup Fresh lemon juice; (about 1
lemon)
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
5 tablespoon Buttermilk
One fourth cup Green onions; chopped
1 teaspoon Kosher salt
1 teaspoon Black pepper
3 tablespoon Parmesan cheese; grated

SALAD
2 Heads romaine lettuce; **see
note
1 One half cup Croutons; (see above)
One half cup Roquefort cheese; grated
2 tablespoon Parmesan cheese; grated

*6 to 8 cups 1/2inch bread cubes, made from walnut, dark rye or
wholewheat bread

**2 large or 3 small heads romaine lettuce, palegreen inner leaves only,
well washed, dried and torn into bitesize 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 mediumhigh 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 One half 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 MsRooby@sprintmail.com

Recipe by: Seattle Times 3/19/97

Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 7,
1997