Blue cheese with anchovies and Parmesan? No, that doesn't work.

You could make a romaine salad with a blue cheese vinaigrette. That would go well with toasted nuts. Also, something salty, but not anchovies and parm. I don't think capers would be good with blue cheese either. Salty, herby croutons would be good.

Maybe instead of the vinaigrette, you could make a classic creamy blue cheese dressing, which is usually salty in itself, so doesn't require another salty element. Do you have any cream left? Anyway, just make a creamy dressing base with a combination of what you have:

White stuff: Some of (not all) cream, sour cream, buttermilk, Greek yoghurt, plain yoghurt, mayonnaise.
Acid: (less if you're using buttermilk) choose from: vinegar, lemon juice, sharp tasting wine, etc.
Herb: classic is parsley, but you could use dried or fresh parsley, thyme, oregano, chives. Choose one. You don't want to muddy the flavor.
Seasoning: Salt is necessary unless you have a salty version of blue cheese. Cracked pepper is standard, but you could do ground pepper to taste.
Savory: Some people add a little Worcestershire. Don't use enough to make it go brown. I know someone who uses tamari, but I think it's a bit odd.
Heat: Some people zing it up with a little chili powder, though I think it's confusing.

Edit: I just figured out that the chili powder must be because they don't have peppercorns or cracked pepper. :) The pepper has plenty of heat, but sometimes a substitution is necessary. If you're going to use chili powder instead, I'd say skip the black pepper altogether and it would be less confusing. :)

This post was edited by plllog on Mon, Dec 8, 14 at 14:13

Not meaning to hijack, but does anyone have a good recipe for an authentic Caesar dressing? I've heard it has to have a coddled egg, anchovies, parmesan--any agreement as to what the real deal entails?

Yes, it works. And it works wonderfully. I've been making this version of caesar salad for over 35 years.

The recipe comes from Pat Davis (Pat Davis Cooking school in Grand Rapids). She trained with Simone Beck. We compare all caesars to this caesar.

The blue cheese is not in the dressing. The dressing is a traditional homemade caesar dressing. But the Roquefort cheese is added to the salad. If you don't have Roquerfort you can substitute another blue cheese.

{{gwi:2135531}}

Caesar Salad

adapted from Pat Davis Cooking School

1 large head of Romaine Lettuce, washed, dried and torn into pieces
1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
salt
pepper
Splash of Worcestershire sauce
anchovy fillets
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated Parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Homemade Croutons

Add garlic to salad bowl (wooden works best), sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy
fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and Worcestershire sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix.

Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.

Croutons

2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed
1 garlic clove
olive oil

Rub each slice of bread with crushed garlic clove. Cut into cubes. Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping.

I just made some the other day, and here is what I always use. I often add a raw egg yolk; some coddle it first. I also use paste instead of whole anchovies, to taste.

Make sure to make your own croutons, and parmesan lace!

Arley, the recipe I posted above for the dressing is a traditional authentic caesar dressing.

~Ann

I make pretty much the same as Ann's, but I added a few measurements:

2 tablespoon anchovy paste (or 4 anchovies minced)
1 coddled egg*
1 large clove garlic, or two medium ones
1 tablespoon red wine vinegar
1 tablespoon lime juice (can substitute lemon juice)
1 tbsp Dijon mustard
1/4 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
3/4 cup extra-light olive oil
1/4 to 1/3 cup grated Parmesan cheese

I use more mustard, and I generally use lime juice, which is what I believe was in the original recipe from Tijuana. Plus my lime tree is more prolific than my lemon trees, and so I always have limes. I've not yet made it with Roquefort cheese added, as I have a different recipe for that dressing, and it does use lemon juice instead of lime.

Lars

Coincidentally I just made Caesar salad the other day. While there's parm in my Caesar salad, I don't think I've ever put it directly in my dressing. Anyway, it seems everyone's got their favorite Caesar dressing recipe; I've tried several but here's the one I keep coming back to:

The Palm Restaurant Cookbook
Caesar Dressing

1 large egg yolk (they say coddle if you're concerned about safety, but I don't see how coddling an egg makes it safe. I'd Pasteurize it if concerned.)

1/2 oz garlic (about 3 lafter cloves), minced

5 fillets of Spanish anchovy, well washed, drained, and minced to a paste

2 tsp Colman's dry mustard

2 Tbsp Dijon mustard

1 Tbsp Wocestershire sauce

1 Tbsp fresh lemon juice

1 tsp red wine vinegar

1/4 tsp Tabasco sauce

1.5 cups olive oil

Whisk all but the oil together, then slowly drizzle in oil while continuing to whisk in order to emusify. Adjust seasoning, and add more vinegar or lemon juice if needed to balance acidity. Allow at least an hour for flavors to marry; use within 24 hours.

My note: The only time this recipe was a fail was when I used EVOO instead of regular olive oil.

I am sure all of the above recipes are wonderful. I have been making this recipe with minor changes for several years. I always have some in our refrig. and that is what I like about it, no egg and LOTS of flavor!

My only adjustments, I use one half a tube of anchovy paste instead of the filets. Often, I use Dijon mustard instead of dry mustard. It just depends on my mood :-)

Here is a link that might be useful: Caesar Salad 1993