Ingredients

• Serves: Serves 6
• 1 tablespoon champagne vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons minced garlic
• 1 egg yolk
• 1 tablespoon Dijon mustard
• Dash Worcestershire sauce
• 6 anchovy fillets (if watching salt intake, rinse and pat dry with papertowels)
• Pinch freshly ground pepper
• 1 cup pure olive oil
• About 1/4 cup crumbled Gorgonzola or other blue cheese
• 2 tablespoons freshly grated Parmesan cheese
• 12 cups loosely packed torn romaine lettuce (about 2 heads)
• 3/4 pound cooked, shredded chicken or cooked, peeled shrimp (optional)
• 6 tablespoons freshly grated Parmesan cheese, plus extra for garnish
• Crumbled Gorgonzola cheese or other blue cheese for garnish
• Directions
• 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 the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
• Put the lettuce in a bowl with the chicken or shrimp, if using. Pour the dressing over and toss well.
• Serve over warm garlic crusty bread.