Classic Caesar salad with a couple of flavor twists, blue cheese crumbles and croutons made with onion bagels sautéed in butter.

Blue Cheese Caesar Salad

4 tablespoons butter
2 onion bagels, cut into small cubes
2 heads romaine lettuce, washed and spun dry, cut into bite-sized pieces
2 cloves garlic, peeled and chopped
1 tablespoon Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 anchovy fillets (optional)
Pinch of salt and freshly ground black pepper
1 cup vegetable oil
1 1/2 cups (8 ounces) crumbled Wisconsin Blue cheese (can substitute Wisconsin Gorgonzola)

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.

Makes 4 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.