Bacon And Blue Cheese Salad With Caesar Dressing Recipes

BLUE CHEESE CAESAR SALAD

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.)

BACON CAESAR SALAD

Steps:

• In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool., For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.

BLUE CHEESE-BACON DRESSING

Steps:

• In a small bowl, combine all ingredients; mix well to blend. Cover and chill for at least 3 hours. Store in the refrigerator.

BACON BLUE CHEESE POTATO SALAD

Steps:

• Boil potatoes until tender.
• Cook bacon until crisp, and cut into one inch pieces.
• In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
• Fold in green onions, cheese, potatoes and bacon.
• Can be served immediately or refrigerate until ready to serve.

BACON AND BLUE CHEESE SALAD WITH CAESAR DRESSING

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.

CAESAR SALAD WITH BLUE CHEESE AND BACON

Steps:

• Preheat the oven to 375 degrees.
• Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
• Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
• Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
• Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
• Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
• "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

BLUE CHEESE CAESAR SALAD

Steps:

• Whisk garlic, anchovies, lemon juice, Worcestershire sauce, mayonnaise, and half the blue cheese in a medium bowl until blended.
• Continue whisking while adding oil in thin stream until thickened.
• Cover and chill for several hours if desired; reblend if necessary.
• Toss crisp letuec in very large salad bowl with dressing until thoroughly coated.
• Add croutons and remaining blue cheese and toss again.
• Serve with Parmesan cheese.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

BLUE CHEESE CAESAR SALAD

Steps:

• In a jelly-roll pan toss the bread cubes with 1 tablespoon of the oil and salt to taste, bake them in the middle of a preheated 350°F. oven for 10 to 15 minutes, or until they are golden, and let the croutons cool. In a small bowl stir together well the garlic paste, the anchovy, and half the blue cheese, whisk in the lemon juice and the Worcestershire sauce, whisking until the mixture is smooth, and whisk in the remaining oil and salt and pepper to taste, whisking until the dressing is combined well. In a saucepan of boiling water boil the egg in the shell for 30 seconds and drain it. In a salad bowl toss the romaine with the dressing. Break the egg into the greens, add the Parmesan, the remaining blue cheese, and the croutons, and toss the salad until it is combined well.