ezRecipe-Zee: Cooking Recipe: How to make Salad With Four Cheeses

Salad With Four Cheeses - {Insalata Con Quattro Formaggi}

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Date Added:	February 29, 2008
Calories:	98
Serves:	6
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Salads / Dressings

Ingredients:

1     teaspoon      extra-virgin olive oil
1     tablespoon    extra-virgin olive oil
1/4   pound         Taleggio cheese
                    = (or Fontina cheese)
1/4   pound         aged Pecorino cheese
1/4   pound         Swiss cheese
1/4   pound         young Pecorino
                    = (or Provolone)
                    Grinding of black pepper
3     cups          mixed lettuce greens
                    and cut into thin strips
1 1/2 tablespoons   balsamic vinegar
                    Fine sea salt

Directions: one line for each direction. When saved the lines will be numbered.

Preheat the oven to 350 degrees.
Brush an 11- by 8-inch Pyrex baking dish with one teaspoon of the olive oil. Layer the cheeses in the dish in the order given. Drizzle one teaspoon of the olive oil over the top of the cheeses and give it a grinding of black pepper.
Cover the dish with a sheet of aluminum foil and place the dish in the oven to melt the cheese; this should take no more than 5 minutes.
Meanwhile toss the greens in a salad bowl with the remaining olive oil and balsamic vinegar. Add a pinch of salt if you wish, but remember there is salt in the cheeses.
Transfer the greens to a platter. Scoop the cheese carefully out of the baking dish and place it on top of the salad. Serve at once.
Variation: Add thin slices of black olives between the layers of cheese before putting the dish in the oven.
This recipe yields 4 to 6 servings.
Comments: This intriguing salad made with four cheeses melted over Gioni's greens picked from his country garden was so fabulous that I had a second helping. It is a perfect example of Iris' ingenuity in the kitchen. She uses two types of Pecorino cheese, one aged and one young, along with Taleggio, a square creamy cheese from Lombardy that is high in fat. If you cannot find Taleggio, use Fontina, and for the young Pecorino, you may substitute Provolone.

Notes:
Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003)

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 98

Calories from Fat 74.6%

Total Fat

Cholesterol

17mg

Sodium

49mg

Carbohydrate

Dietary Fiber

Protein

Exchanges: 1/2 Lean Meat

Rating: ()

Added On: February 29, 2008

* Ciao Italia at http://www.ciaoitalia.com