Strawberry salad with pepper parmesan crisps & blueberry
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Strawberry salad with pepper parmesan crisps & blueberry
  Salad    Pepper    Dressings  
Last updated 6/12/2012 1:25:09 AM. Recipe ID 58989. Report a problem with this recipe.
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      Title: Strawberry salad with pepper parmesan crisps & blueberry
 Categories: Salads, Dressing "
      Yield: 6 Servings
 
      4 c  Baby greens or mesclun
     12 md Fresh strawberries
      8 x  Fresh chives
      4 oz Parmesan cheese
           (whole block, not grated)
           Fresh ground pepper
           Edible flowers

MMMMM--------------------------DRESSING-------------------------------
      4 oz Fresh or frozen blueberries
      2 oz Cider vinegar
      6 oz Canola oil
           Juice of 1 lemon
      1 ts Whole grain mustard
           Salt and pepper to taste
 
  This very elegant salad comes to us from chef Willie White of New
  Brunswick's fabulous Algonquin Hotel.  Chef White likes to garnish
  this impressive salad with edible flowers such as nasturtiums or
  chive blossoms. He says that a Sauvignon Blanc is a nice wine for
  accompanying this salad.
  
  For Salad: Cut cheese into 12 rounds, each 2 1/2 inches wide. Give
  each cheese round a generous twist of freshly ground pepper and bake
  at 400F for 5-6 minutes or until golden brown. Let cheese crisps
  cool. Place 1/2 tsp. cream cheese on each parmesan crisp.  Layer each
  one with strawberries and greens.  Top off with more greens set in
  cream cheese. Garnish with 2 fresh chives and edible flowers, of
  desires. Place wedges of strawberries around the plate an
  
  For Dressing: Blend all ingredients except the oil. Add oil slowly
  while mixing ( a food processor works well for the entire process).
  The dressing is best when made a day ahead of time. Mix well before
  serving.
 




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Recipe ID 58989 (Apr 03, 2005)

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