| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cheese/eggs, Dressings, Harned 1994, Herbs, Nuts |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Wine vinegar |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Garlic (heaping) or |
| 2 |
lg |
Garlic cloves; fine chopped |
|
|
Salt & freshly ground pepper |
|
|
Torn lettuce to serve 4 |
| 1 |
lg |
Tomato, seeded & chopped, or |
| 2 |
sm |
Tomatoes |
| 1/4 |
c |
Fresh chives; chopped |
|
|
Salt and pepper |
| 1/2 |
c |
Walnuts; toasted |
| 2 |
tb |
Grated Asiago cheese or |
|
|
Fresh Parmesan cheese* |
INSTRUCTIONS
*Use up to 3 tb. of cheese, according to taste.
In a bowl or blender, combine vinegar, lemon juice and mustard.
In a small skillet, heat olive oil. Add garlic; saute until just golden.
Gradually whisk in the vinegar mixture, blending thoroughly. Add salt and
pepper to taste.
Pour dressing over salad bowl containing the lettuce and tomato; sprinkle
walnuts and cheese over the salad before serving.
From 1994 Shepherd's Garden Seeds Catalog, pg. 22. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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