| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Crumbled Gorgonzola blue |
|
|
cheese |
| 1/2 |
c |
Olive oil |
| 5 |
T |
Champagne vinegar |
| 1 |
t |
Cracked black pepper |
| 1 1/2 |
lb |
Carrots |
| 10 |
|
Medjool dates, pitted |
|
|
Dandelion, arugula or young |
|
|
lettuce leaves for |
|
|
garnish |
INSTRUCTIONS
Combine the cheese, olive oil, vinegar and pepper in a bowl, mashing
and whisking the cheese to make a thick dressing. Peel the carrots,
then grate them on the large holes of hand-held grater to make 1 cup.
Chop the dates into pieces about the size of corn kernels. Add the
dressing to the carrots and the dates, and stir until they are well
coated. Transfer to a serving bowl or to individual salad plates and
garnish with dandelion, arugula or lettuce. Serves 6 to 8. The San
Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4
#194 by Linda Place <placel@worldnet.att.net> on Jul 27, 1997
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