4 cup baby greens or mesclun
12 medium fresh strawberries
8 fresh chives
4 oz parmesan cheese
1 (whole block, not grated)
1 fresh ground pepper
1 edible flowers
DRESSING
4 oz fresh or frozen blueberries
2 oz cider vinegar
6 oz canola oil
1 juice of 1 lemon
1 tsp whole grain mustard
1 salt and pepper to taste
A Recipe for
Strawberry Salad With Pepper Parmesan Crisps & Blueberry
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This Recipe for Strawberry Salad With Pepper Parmesan Crisps & Blueberry is one of thousands in the Recipes-to-go Cheese Cookbook.
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
If you enjoy this Strawberry Salad With Pepper Parmesan Crisps & Blueberry Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Strawberry Salad With Pepper Parmesan Crisps & Blueberry from the recipe cookbook of Recipes-to-go (Cheese)
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This very elegant salad comes to us from chef Willie White of New
Brunswick's fabulous Algonquin Hotel. Chef White likes to garnish
this impressive salad with edible flowers such as nasturtiums or
chive blossoms. He says that a Sauvignon Blanc is a nice wine for
accompanying this salad.
For Salad: Cut cheese into 12 rounds, each 2 1/2 inches wide. Give
each cheese round a generous twist of freshly ground pepper and bake
at 400F for 5-6 minutes or until golden brown. Let cheese crisps
cool. Place 1/2 tsp. cream cheese on each parmesan crisp. Layer each
one with strawberries and greens. Top off with more greens set in
cream cheese. Garnish with 2 fresh chives and edible flowers, of
desires. Place wedges of strawberries around the plate an
For Dressing: Blend all ingredients except the oil. Add oil slowly
while mixing ( a food processor works well for the entire process).
The dressing is best when made a day ahead of time. Mix well before
serving.
Serves: 6
Strawberry Salad With Pepper Parmesan Crisps & Blueberry Recipe brought to you by Recipes To-Go