| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Crumbled Gorgonzola blue cheese |
| 1/2 |
c |
Olive oil |
| 5 |
tb |
Champagne vinegar |
| 1 |
ts |
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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