Tête de Moine Bellelay Salad
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Switzerland and Austria
Forum Discription: From the Alpine slopes to the Danube Valley, the hills are alive with flavor.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3464
Printed Date: 26 March 2026 at 19:12
Topic: Tête de Moine Bellelay Salad
Posted By: Margi Cintrano
Subject: Tête de Moine Bellelay Salad
Date Posted: 13 April 2013 at 16:01
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photo coming ... It is very lovely in salads, and is still sliced in fan like floral rounds ( see photo ) ... http://s1265.photobucket.com/user/Margcata/media/2013-04-10120849TETEDEMOINE.jpg.html" rel="nofollow">  TÊTE DE MOINE BELLELAY SALAD ... 16 ROSES OF TÊTE DE MOINE 1 LETTUCE OF CHOICE ( OR A MIXTURE OF PREFERRED LETTUCES ) 50 GRAMS OF FRESH WHITE CAP MUSHROOMS SLICED A DRIZZLE OF FRESH LEMON JUICE THE DRESSING 3 tablesp. of red wine vinagre ( this is one of Switzerland´s red wine designations ) salt and freshly ground black pepper to taste 1 tiny espresso spoon of Dijòn Mustard 1 green scallion chopped finely 2 fresh stems of fresh parsley with leaves minced finely 1 fresh stem with fronds of dill herb minced finely 6 tablesp. of Evoo 1) SLICE THE CHEESE IN FLORAL FAN LIKE ROUNDS WITH A CHEESE SLICER IN CIRCULAR MOTION 2) WASH ALL THE VEGGIES AND PREP TO INSTRUCTIONS ABOVE 3) MAKE SURE THAT THEY ARE THOROUGHLY DRY 4) ARRANGE THE LETTUCE VARIETIES AND THE SLICED MUSHROOMS ON PLATES, IN SALAD BOWLS OR ON A PLATTER 5) TOSS THE LETTUCE LEAVES AND MUSHROOM SLICES, AND PLACE THE CHEESE FLORETTES ON TOP, AND PREPARE THE DRESSING, AND DRIZZLE LIGHTLY ON THE SALAD WITH A LIGHT AND GENTLE TOSS ... *** see foto ENJOY, MARGAUX. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |