| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Danish |
Cheese/eggs, Misc, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh chives, chopped |
| 1/4 |
c |
Celery, diced |
| 2 |
T |
Red-wine vinegar |
| 2 |
t |
Dijon-style mustard |
| 1/8 |
t |
Fresh ground pepper |
| 6 |
T |
Olive oil |
|
|
Head iceberg lettuce, torn |
|
|
into bite-size pieces |
| 1 |
|
Bunch green onions |
|
|
finely sliced |
| 5 |
|
Anchovy strips, diced |
| 4 |
oz |
Italian fontina cheese |
|
|
cubed appox. 1 cup |
| 8 |
oz |
Jar roasted, sweet red |
|
|
Peppers, cut into 1/4-in. |
|
|
wide slices |
INSTRUCTIONS
Make a vinaigrette dressing by combining red-wine vinegar, mustard and
fresh ground pepper in a small bowl and adding oil gradually. Beat (or
whisk) constantly until emulsified. In a large bowl, toss lettuce with
onions, chives, celery, anchovies and vinaigrette dressing. Place
equal portions of this mixture on each salad plate. Place cheese cubes
on top of the salad in the center. (You may substitute Danish fonina
cheese for a slightly different, more mild flavor.) Arrange pepper
slices around the cheese. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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