1/4 cup fresh chives, chopped
1/4 cup celery, diced
2 tbsp red-wine vinegar dijon-style mustar, d fresh ground pep
6 tbsp olive oil
1 head iceberg lettuce, torn into bite-size piece
1 small bunch green onions, finely sliced
5 anchovy strips, diced
4 oz italian fontina cheese, cubed (appox. 1 cup)
8 oz jar roasted, sweet red
1 peppers, cut into 1/4-in. wide sli
A Recipe for
Fontina Cheese & Sweet Red Pepper Salad
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Food is an important part of a balanced diet. |
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This Recipe for Fontina Cheese & Sweet Red Pepper Salad is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Fontina Cheese & Sweet Red Pepper Salad from the recipe cookbook of Recipes-to-go (Cheese)
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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.
Serves: 6
Fontina Cheese & Sweet Red Pepper Salad Recipe brought to you by Recipes To-Go