The main ingredients of this light juicy salad are great the amount of lettuce romano and crispy crackers, and the whole taste of it gives a dressing of blue cheese (Blue cheese) mixed with grated Parmesan, lemon juice, mustard and anchovies. Everything mixes in a large bowl and immediately served until the crackers have time soak. To prepare dressing, all its ingredients beat in a blender. You will get it more than required in recipe. You can cook a double serving of salad, or the remaining part of the Blue Cheese dressing served as a dip sauce for raw vegetables and крекерам. 
Time: 30 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 slices of white bread for diced sandwiches
- 3 tbsp. l extra virgin olive oil
- 1 tbsp. Blue cheese refills (see recipe below)
- 1/4 Art. grated parmesan
- 2 anchovy fillets, finely chopped
- The juice of half a lemon
- 2 tsp Dijon mustard
- 3 core Romano lettuce, coarsely chopped
- Crumbled blue cheese, topped with salad
Recipes with similar ingredients: lettuce, romaine lettuce, cheese with mold, Parmesan cheese, Anchovies
Recipe preparation:
- Mix bread with olive oil and sprinkle with salt and black pepper. Heat a large frying pan over medium-high heat. Add the bread cubes and fry, stirring occasionally, until golden color on all sides, about 7 minutes. Set aside and let cool a little.
- In a large bowl, mix dressing, parmesan, anchovies, lemon juice and mustard. Add romano and crackers; mix to cover everything with dressing and pepper. Sprinkle salad with blue cheese.
Blue Cheese Dressing
Beat in a blender for 0.5 tbsp. crumbled blue cheese and sour cream, 1/3 tbsp. yogurt, 1 small clove of garlic (crushed) and 1 tbsp. l white wine vinegar. Transfer to a bowl and add another 1/4 tbsp. blue cheese, 2-3 drops of Worcester sauce and / or hot sauce, and 1 tbsp. l finely chopped parsley. Salt and pepper to taste. Exit: about 2 tbsp.
