Cajun Blue Caesar Salad
1/2 cup olive oil
2 garlic cloves, minced
1 (12-inch) piece French baguette, cut into 1/2-inch pieces (about 4 cups)
1 tablespoon Old Bay seasoning
2 teaspoons onion powder
3/4 teaspoon ground coriander
Salt and pepper
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine hearts, torn into bite-sized pieces (about 12 cups)
2 cups crumbled blue cheese
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture, along with Old Bay seasoning, onion powder, and coriander, and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and blue cheese and toss to combine. Season with salt and pepper. Serve.
Serves 6 to 8
Note: You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts
~*Piper*~
http://groups.yahoo.com/group/Old-Fashioned-Recipes/
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