| |
|
What You Need:
(To Serve: 4)
|
|
|
|
¾ pound Edam or Gouda cheese, cut into ½-inch cubes
½ cup sliced scallions, with some tops
1 tablespoon prepared horseradish
1 teaspoon dry mustard
3 tablespoons salad oil
1 tablespoon fresh lemon juice
Salt, pepper to taste
4 crisp lettuce leaves, washed and dried
1 large tomato, peeled and cut into wedges
2 gherkins, sliced
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine cheese and scallions in a medium bowl.
|
2. Add horseradish, mustard, oil, lemon juice, salt, and pepper.
|
3. Refrigerate 2 hours to blend flavors.
|
4. To serve, place lettuce leaves on a serving dish and top with cheese salad.
|
5. Garnish with tomato wedges and gherkin slices.
|
|
|
|
|
