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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In Alsace this cheese salad is served as a first course. This recipe was adopted from Vegetarian Times magazine. Ingredients:
2 tablespoons red wine or 2 tablespoons cider vinegar |
1 tablespoon dijon mustard |
1/4 cup olive oil |
2 cups gruyere (about 8 oz) or 2 cups emmenthaler cheese, grated (about 8 oz) |
1/2 cup fresh parsley, chopped |
2 shallots, finely chopped |
12 slices crusty bread |
lettuce (optional) |
tomato, slices (optional) |
Directions:
1. Whisk together vinegar and mustard in medium bowl. Add oil and 2 T water, and whisk until combined.
2. Stir in cheese, parsley and shallots, and toss until combined.
3. Spoon 1/3 cup cheese mixture onto each of 6 slices of bread. Garnish with lettuce and tomato, if desired, and top with remaining bread slices.
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