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Ingredientes
- 1/4 c. Fresh chives, minced
- 1/4 c. Celery, diced
- 2 Tbsp. Red-wine vinegar
- 2 tsp -Dijon-style mustard
- 1/8 tsp -Fresh grnd pepper
- 6 Tbsp. Extra virgin olive oil Head iceberg lettuce, torn into bite-size pcs
- 1 sm Bunch green onions, finely sliced
- 5 x Anchovy strips, diced
- 4 ounce Italian fontina cheese, cubed (appox. 1 c.)
- 8 ounce Jar roasted, sweet red Peppers, cut into 1/4-in. wide slices
Direcciones
- Make a vinaigrette dressing by combining red-wine vinegar, mustard and fresh grnd pepper in a small bowl and adding oil gradually. Beat (or possibly whisk) constantly till emulsified. In a large bowl, toss lettuce with onions, chives, celery, anchovies and vinaigrette dressing. Place equal portions of this mix 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 202 | |
| Calories from Fat 172 | 85% |
| Total Fat 19.45g | 24% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 156mg | 7% |
| Potassium 91mg | 3% |
| Total Carbs 2.14g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.21g | 1% |
| Protein 5.22g | 8% |
