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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
Sweet Red Pepper and Cheese Salad
Description
I love salads. I love green salads especially. Not so much the ones with all the mayonnaise. I found an old recipe that is based on an even older recipe from Bon Appetit Magazine, and played with it a bit. The result was delicious. My taste tester, all too honest in his opinions and not as enamored with salads as I am, totally approved, and ate every bite!
Ingredients
Dressing:
- 2 tbl red wine vinegar
- 2 tsp Dijon style mustard
- 1/8 tsp black pepper
- 1/4 tsp salt
- 6 tbl light olive oil (or a combination of EVOO and vegetable oil)
Salad:
- 4 cups Spring mix Lettuce, or the lettuce mix of your choice
- 4–6 green onions, finely sliced
- 1/4 cup chopped fresh chives
- 1/4 cup diced celery
- 3–4 anchovy strips, diced
- approx. 1/2 cup cubed Fontina cheese
- 8 strips roasted sweet red peppers from the jar (cut the strips from the jarred peppers)
Instructions
- Make the dressing – start by combining the vinegar, mustard, salt & pepper in a small bowl. Add the oil and whisk the dressing until emulsified. This will yield more dressing than you need, save the extra for a green salad tomorrow! Use about half when you are ready to toss.
- In a medium/large bowl, toss the greens with the onions, chives, celery, anchovies and dressing. Divide the greens between two plates. Place the cheese cubes in the center of the greens. Arrange the red peppers around the cheese. Voila!
Notes
Okay don’t skip this recipe if you absolutely hate anchovies – they are salty little guys, so if you do leave them out, its okay, you can add another 1/8 to 1/4 tsp salt to the dressing
The Fontina cheese is yummy, but you can also use Emmentaler or Gruyere, or your favorite semi firm cheese.
One other note…you can use regular sweet red peppers rather than those roasted ones out of the jar to provide the color, but it does change the taste of the salad. If its what you’ve got, do it!
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
I’m always looking for salad recipes. This sounds very unique and looks so pretty. Thanks! Yum!
Such a pretty salad! I don’t love anchovies (though I do like the taste of them in an authentic Caesar dressing where they add a more subtle flavor). And I saw the peppers and thought that I really don’t love the flavor of bell peppers in food, but I do enjoy the flavor of the jarred ones, so that’s good to know that those are from a jar. LOL! I love the way you describe your taste tester’s opinion of salads!
Ruth
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