Ingredients Jump to Instructions ↓

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  11. 4 tablespoons butter

  12. 2 onion bagels, cut into small cubes

  13. 2 heads romaine lettuce, washed and spun dry, cut into bite-sized pieces

  14. 2 cloves garlic, peeled and chopped

  15. 1 tablespoon Worcestershire sauce

  16. 2 tablespoons dijon mustard

  17. 2 tablespoons lemon juice

  18. 1 tablespoon red wine vinegar

  19. 2 anchovy fillets

  20. Pinch of salt and freshly ground black pepper

  21. 1 cup vegetable oil

  22. 1 1/2 cups (8 ounces) crumbled Wisconsin Blue cheese (can substitute Wisconsin Gorgonzola)

Instructions Jump to Ingredients ↑

  1. Melt butter in a sauté pan over medium-low heat. Add bagel cubes to pan and season with salt and pepper. Toss in pan every 2 minutes until croutons are toasted on all sides. Place croutons on a plate lined with paper towels. Set aside.

  2. Place the prepared lettuce in a large work bowl.

  3. Place garlic, Worcestershire sauce, mustard, vinegar, lemon juice, and anchovy fillets in a small food processor or blender and process on high for 1 minute. Very slowly add oil to the mixture until smooth. Season with salt and pepper and transfer to a small bowl. Fold in Blue cheese, then toss with the lettuce.

  4. Place salad on a serving platter and top with croutons.


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