Steakhouse Burrito With Blue Cheese Caesar Salad 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.)

BLUE CHEESE CAESAR SALAD

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

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.

STEAKHOUSE BURRITO WITH BLUE CHEESE CAESAR SALAD

Steps:

• Preheat grill to high.
• Combine bacon bits, romaine, tomatoes, and blue cheese in a large bowl.
• Toss with dressing and chill until ready to use.
• Season steak with salt and pepper.
• Grill 8 minutes for medium-rare, turning once.
• Remove from heat, tent with foil, and rest steak 5 minutes.
• While steak rests, grill tortillas until warmed, about 30 seconds on each side.
• Slice steak into thin strips, then divide evenly between the tortillas.
• Arrange 1/2 cup of salad mixture down center, then roll like a burrito.
• Cut in half on the diagonal and serve.