Best 4 Blue Cheese Caesar Salad Recipes

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Are you craving a delectable and flavorful salad that tantalizes your taste buds? Look no further than the classic Blue Cheese Caesar Salad, a culinary masterpiece that combines the richness of blue cheese with the tangy zest of a creamy Caesar dressing. This timeless salad has captured the hearts of food enthusiasts worldwide, and with a few simple steps, you can recreate this iconic dish in the comfort of your own kitchen. Embark on a culinary journey as we delve into the secrets of crafting the perfect Blue Cheese Caesar Salad, exploring variations, and uncovering the culinary magic that makes this salad a timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AND BLUE CHEESE SALAD WITH CAESAR DRESSING



Bacon and Blue Cheese Salad with Caesar Dressing image

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

1 large romaine lettuce head, torn into bite-size pieces
6 bacon slices, cooked, crumbled
1/2 cup crumbled blue cheese (about 2 ounces)
For the easy caesar dressing:
1/2 cup freshly grated Parmesan (about 2 ounces)
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce Makes about 1 cup
1 cup Garlic Croutons
For the garlic croutons:
2 tablespoons (1/4 stick) butter
1/4 cup olive oil
2 large garlic cloves, pressed
4 French bread slices, cut into 3/4-inch cubes

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 CAESAR SALAD



Blue Cheese Caesar Salad image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 10

6 slices white sandwich bread, cubed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup blue cheese dressing (see directions)
1/4 cup grated parmesan cheese
2 anchovy fillets, finely chopped
Juice of 1/2 lemon
2 teaspoons dijon mustard
3 romaine lettuce hearts, roughly chopped
Crumbled blue cheese, for topping

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.)

BLUE CHEESE CAESAR SALAD



Blue Cheese Caesar Salad image

Provided by Michael Chiarello : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon Champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk*
1 tablespoon Dijon mustard
Dash Worcestershire sauce
6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
Pinch freshly ground pepper
1 cup pure olive oil
About 1/4 cup crumbled Gorgonzola or other blue cheese, plus extra for garnish
6 tablespoons freshly grated Parmesan, plus extra for garnish
2 heads romaine lettuce, 1 head separated into leaves, 1 head thinly sliced
1 head iceberg lettuce, shredded
3/4 pound cooked, shredded chicken or cooked, peeled shrimp, optional

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 - MICHAEL CHIARELLO



Blue Cheese Caesar Salad - Michael Chiarello image

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

1 tablespoon champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk
1 tablespoon Dijon mustard
1 dash Worcestershire sauce
6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
1 pinch freshly ground pepper
1 cup pure olive oil
1/4 cup crumbled gorgonzola cheese, plus extra for garnish
6 tablespoons freshly grated parmesan cheese, plus extra for garnish
2 heads romaine lettuce (1 head separated into leaves, 1 head thinly sliced)
1 head iceberg lettuce, shredded

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.

Tips:

  • For a more flavorful dressing, use freshly grated Parmesan cheese instead of pre-shredded.
  • To make your dressing extra creamy, add a tablespoon of mayonnaise.
  • If you don't have anchovies on hand, you can substitute Worcestershire sauce.
  • If you're using romaine lettuce, be sure to wash and dry it thoroughly before chopping.
  • To add a bit of crunch to your salad, top it with croutons or bacon bits.
  • For a more substantial salad, add grilled chicken or shrimp.

Conclusion:

Blue cheese Caesar salad is a delicious and versatile dish that can be enjoyed as a main course or a side salad. It's perfect for a quick and easy weeknight meal or a special occasion dinner. With its creamy dressing, crunchy lettuce, and salty cheese, this salad is sure to please everyone at the table.

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