1/4 cup Fresh chives, chopped
1/4 cup Celery, diced
2 tbsp Red-wine vinegar
2 tsp -Dijon-style mustard
1/8 tsp -Fresh ground pepper
6 tbsp Olive oil
Head iceberg lettuce, torn into bite-size pieces
1 small Bunch green onions, finely sliced
5 each Anchovy strips, diced
4 oz Italian fontina cheese, cubed (appox. 1 cup)
8 oz Jar roasted, sweet red
Peppers, cut into 1/4-in. wide slices
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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.
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