There is a little cookbook that I will not part with... "Caesar Salads" by Joie Warner (1994).
It has folded pages and some of those pages are splattered with oil and cheese.
The cover is tattered and there are notations next to many of the recipes.
I like it so much, I bought one for each of my daughters.

I have tried about half the recipes in the book and each is a winner, but this Blue Cheese Caesar is my favorite.
The recipes are not made with a coddled egg like the classic caesar; although there is a recipe for the classic caesar.
The recipes are easy and there is such variety: Mexican Caesar with Parmesan Tortilla Croutons, Greek Caesar with Feta, Mint and Olives (another favorite!), Seafood Caesar, Caesar with Sundried Tomatoes, etc.

Once you have made your own caesar dressing, you will not go back to the commercially prepared dressing because the homemade is so flavorful.

1 large head of ROMAINE LETTUCE, rinsed, dried broken into bite-size pieces
1 large clove of GARLIC, finely chopped
1 can (2 ounces) ANCHOVY FILLETS, drained and chopped (do NOT leave this ingredient out)
3 Tbsp. LEMON JUICE
1 tsp. WORCESTERSHIRE SAUCE
1/3 c. MAYONNAISE
2/3 c. BLUE CHEESE, crumbled
1/2 c. OLIVE OIL

PUMPERNICKEL CROUTONS
PARMESAN CHEESE, freshly grated

Crisp lettuce in a plastic bag... refrigerate for a minimum of one hour.
Whisk garlic, anchovies, lemon juice, Worcestershire sauce, mayonnaise, and half the blue cheese in a medium bowl until well blended.
Continue whisking while adding oil in a thin stream until thickened.
Cover and chill for several hours and stir or shake before using.

Toss greens with some of the dressing until thoroughly but lightly coated.
Add remaining blue cheese and top with croutons. Serve with parmesan cheese.

To make croutons: Preheat oven to 400 degrees.
Place 2 c. of 1/2 inch pumpernickel bread cubes on a baking sheet and drizzle with 1 1/2 Tbsp. olive oil, and toss to combine.
Spread in a single layer and bake for 10 minutes or until crisp.