Salade fromage
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Cheese, Roquefort OR |
| 3 | tablespoons | Cheese, Bleu |
| Lettuce, Boston bibb | ||
| Tomato, sliced | ||
| 2 | tablespoons | Butter |
| 1 | tablespoon | Wine, Port |
| Dressing | ||
| Walnuts, sliced | ||
Directions
DRESSING
SALAD
Dressing: =========
Mix the ingredients with a whisk.
Makes enough for two salads.
Salad: ======
On a small plate arrange a leaf of lettuce and a slice of tomato.
Top the tomato slice with about 2 tablespoons of dressing and slices of walnut.
Serve each individual one plate.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans
Related recipes
- Blue cheese salad
- Cheese salad
- Cheese salad^
- Esplanade salad w/roquefort
- Fromage de chevre salade (french goats cheese salad)
- Insalata di fromaggio
- Neufchatel salad^
- Roquefort salad
- Salad's
- Salade d'endives
- Salade de laitue aux noix
- Salade de roquette
- Salade gourmande
- Salade paysanne
- Salade verte avec croutes de roquefort
- Swiss cheese salad
- Swiss-cheese salad
- Vegetables fromage
- Warm goat's cheese salad
- Warm salad of goats' cheese