| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Danish |
Salads, Cheese/eggs, Vegetables, Misc |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh chives; chopped |
| 1/4 |
c |
Celery; diced |
| 2 |
tb |
Red-wine vinegar Dijon-style mustard Fresh ground pepper |
| 6 |
tb |
Olive oil |
|
|
Head iceberg lettuce; torn into bite-size pieces |
| 1 |
sm |
Bunch green onions; finely sliced |
| 5 |
x |
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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