Green Salad with Lox and Cheese
19
Jul
Jul
For the salad:
2 heads butter lettuce or 2 romaine hearts or 1 bag romaine lettuce
½ cup craisins (dried cranberries) or dried tart cherries
8 slices cured lox, cut in small pieces
1 tsp vegetable oil, for sauteing
For the vinaigrette:
3 tbsp mayonnaise
2 tbsp red wine vinegar
½ cup canola or mild olive oil
1 cup crumbles Havarti Cheese
ground black pepper, to taste
1
Heat 1 teaspoon oil in a medium skillet over high heat. Saute lox until browned and crisp. Using a slotted spoon, remove the lox pieces. Drain and cool on paper towels.
2
Whisk or blend mayonnaise, pepper and vinegar. Add oil in a thin stream while mixing. Add cheese. Set aside.
3
Tear lettuce into large pieces. Combine with lox bits, craisins or cherries in a large bowl. Toss gently with vinaigrette and serve immediately.
4
Saute the lox last and serve hot, sprinkled over the dressed salad.
Ingredients
For the salad:
2 heads butter lettuce or 2 romaine hearts or 1 bag romaine lettuce
½ cup craisins (dried cranberries) or dried tart cherries
8 slices cured lox, cut in small pieces
1 tsp vegetable oil, for sauteing
For the vinaigrette:
3 tbsp mayonnaise
2 tbsp red wine vinegar
½ cup canola or mild olive oil
1 cup crumbles Havarti Cheese
ground black pepper, to taste