Fontina cheese and sweet red pepper salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh chives; chopped |
| ¼ | cup | Celery; diced |
| 2 | tablespoons | Red-wine vinegar Dijon-style mustard Fresh ground pepper |
| 6 | tablespoons | Olive oil |
| Head iceberg lettuce; torn into bite-size pieces | ||
| 1 | small | Bunch green onions; finely sliced |
| 5 | xes | Anchovy strips; diced |
| 4 | ounces | Italian fontina cheese; cubed (appox. 1 cup) |
| 8 | ounces | Jar roasted, sweet red |
| Peppers; cut into 1/4-in. wide slices | ||
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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