Mixed Green Salad With Ermite Blue Cheese Dressing Recipe
Ingredients
| 1 head of lettuce, romaine, endive, Bibb, or chicory (a mixture is good) | ||
| Green pepper | 1/2 To taste | |
| Stalk celery | 1 | |
| Cucumber | 1/2 inch | |
| 3-4 thin slices mild onion, Spanish or Bermuda | ||
| Butter | 3 Tablespoon | |
| 2/3 cup cubed white homemade bread | ||
| Olive oil | 6 Tablespoon (Dressing:) | |
| 2 tbsp cider or wine vinegar, or lemon juice | ||
| Salt | 1 Teaspoon (Dressing:) | |
| Ground pepper | 1/2 Teaspoon (Dressing:) | |
| Dried marjoram | 1/4 Teaspoon, crushed (Dressing:) | |
| 1/4 cup crumbled Ermite blue cheese | ||
Directions
Break the lettuce into bite-size pieces.
Cut the green pepper into 1/4" strips and the celery into diagonal slices 1/4" thick.
Peel and slice the cucumber.
Combine all these vegetables and the onion slices in a large salad bowl, cover and chill.
Melt the butter over medium heat in a frying pan.
When the butter has frothed up add the bread cubes and saute gently until the cubes are golden brown and crisp but not burned.
Remove and drain on paper towel.
Cool.
Combine all the ingredients for the dressing.
To serve, sprinkle the croutons onto the greens, pour on the dressing and toss well.
Serve immediately.
Cut the green pepper into 1/4" strips and the celery into diagonal slices 1/4" thick.
Peel and slice the cucumber.
Combine all these vegetables and the onion slices in a large salad bowl, cover and chill.
Melt the butter over medium heat in a frying pan.
When the butter has frothed up add the bread cubes and saute gently until the cubes are golden brown and crisp but not burned.
Remove and drain on paper towel.
Cool.
Combine all the ingredients for the dressing.
To serve, sprinkle the croutons onto the greens, pour on the dressing and toss well.
Serve immediately.
Chef
