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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!


Scale

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
  • 46 green onions, finely sliced
  • 1/4 cup chopped fresh chives
  • 1/4 cup diced celery
  • 34 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

  1. 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.
  2. 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

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. 

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