| Date: |
10/2/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.2 |
Avg Rating: |
9.2 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
15 minutes |
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| Chopped Vegetable Salad with Fontina Cheese |
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| Dish Type: |
Salad |
Main Ingredient: |
Vegetables |
| Preparation Type: |
No Cook |
Flavor 2: |
Greens |
| Cuisine: |
American |
Flavor 3: |
Cheese |
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| Ingredients |
1 small head of Boston or Bibb lettuce
1 c. green beans, frenched and cut into 1 " pieces
1/2 c. celery, thinly sliced or chopped
1-2 green onions, chopped
1/2 c. red or yellow tomatoes, coarsely chopped
1/3 c. Fontina cheese, chopped
2-3 T. Balsamic Salad Dressing (see recipe, below)
2-3 T. Creamy Lemon Dressing (see recipe, below) |
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| Directions |
French whole fresh green beans by cutting them in half longwise, then cut into 1" pieces. Place into a small sauce pan, cover with water and bring to a boil. Cook 2-3 minutes until crisp-tender. Drain and rinse with cold water.
In a bowl, combine the beans with the celery, green onions, tomatoes and cheese. Toss with just enough of the two dressings to lightly coat the vegetables.
Cut the head of lettuce in half and then finely shred. Divide and arrange on two dinner plates. Top with the dressed vegetable chop and its ready to serve. Garnish with herbs or edible flowers if you like.
Serve with a mixture of the two dressings, below. |
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| Comments |
| The combination of the two dressings creates a smooth complex flavor with the vegetables while maintaining a good relationship with most wines. The sweeter balsamic provides a good link to wines, while the smooth lemony dressing adds punch to the combination. |
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