Roquefort Caesar Salad

Caesar salad has emerged as an American classic, showing up at casual as well as high-end restaurants. It is best, though rarely, made at the table. I am particularly fond of this version, which uses a lightly toasted anchovy-and-garlic dressing to create a warm Caesar.

What is it about Caesar salads that people love so much? Although lots of people make them, few make them well. The art of making a Caesar salad is achieving a delicate balance of flavors: if you don't get it just right, you blow the whole thing. In this rendition, the Roquefort cheese adds a lushness that you won't want to overdo. (If you don't like Roquefort, simply omit it.)

A Caesar salad is not a Caesar salad without the oily, salty, strong-tasting anchovy. Usually found canned in oil or packed in salt, anchovies are sometimes available smoked or dried. They are rarely eaten fresh.

Serves 4 to 6

Dressing:
5 tablespoons olive oil
2 large anchovy fillets, minced
3 garlic cloves, thinly sliced
1/4 cup coarsely chopped walnuts
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
5 tablespoons nonfat buttermilk
1/4 cup chopped scallions
teaspoon kosher salt
1 teaspoon black pepper
2 to 3 tablespoons grated Parmesan cheese

2 large or 3 small heads romaine lettuce, pale-green inner leaves only, well washed, dried, and torn into bite-size pieces.
1-1/2 cups croutons (made from walnut, dark rye, or whole wheat bread)
1/2 cup grated Roquefort cheese
2 tablespoons grated Parmesan cheese

To make the dressing: place a large skillet over medium-high heat and 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 lemon juice, vinegar, mustard, buttermilk, scallions, salt, pepper, and Parmesan cheese.

Place the lettuce in a large salad bowl. Pour the warm dressing over the lettuce, add the croutons and cheeses, and toss well. Serve immediately.

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R E C I P E S :

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Gorgonzola-stuffed figs with balsamic glaze
Roquefort Caesar Salad
Everyday Polenta
Lobster Bolognese
Roast Chicken with Herb and Lemon Paste
Pan-roasted rib eye with gorgonzola vidalia onions
Artichoke-crusted salmon with mint vinaigrette
Strawberry Rhubarb Crumble

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