Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Cheese/Eggs
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Fresh chives -- chopped
1/4 c Celery -- diced
2 tb Red-wine vinegar
2 ts -Dijon-style mustard
1/8 ts -Fresh ground pepper
6 tb Olive oil
Head iceberg lettuce -- torn
-into bite-size pieces
1 sm Bunch green onions
-finely sliced
5 x 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
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.
