Cheesesalad Recipes

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

RUSSIAN CHEESE SALAD

Steps:

• In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

CHEESY PLOUGHMAN'S SALAD RECIPE

Steps:

• Toast each slice of bread under a medium grill or brown in a hot grill pan. Spread each slice of bread evenly with the Ploughman's pickle.
• Coarsely grate the cheese, then divide between each slice of bread making sure each has a good, thick topping of cheese.
• Cook under a hot grill until the cheese has melted and slightly bubbling but not too brown, about 1 minute per slice. Once the cheese has melted, spread the cheese across the bread slice making sure the crusts are covered.
• Sprinkle liberally with the Worcestershire sauce. Place back under the grill and cook for another 2 minutes. Once cooked, remove from the grill and put to one side. Once cooled slightly, cut into chunky bite-sized pieces.
• Meanwhile, in a bowl, whisk together all the dressing ingredients. If needed, wash and pat dry the salad leaves. Place them into a large salad bowl. Add the pear slices and the dressing . Toss lightly being careful not to break the pear up too much.
• Divide the salad between 4 plates. Top each salad with the toasted cheese pieces and serve immediately. Notes: If you like a more hefty salad, steam cook baby new potatoes, leave to cool slightly then add to the salad. Ploughman's pickle is a type of pickle known as Branston Pickle in the UK. Branston is a thick dark chunky relish-type pickle made from finely chopped vegetables bathed in a thick dark sauce. The sauce is named after the village of Burton in Staffordshire, where manufacturers Crosse & Blackwell first produced Branston pickle in 1922.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
• Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
• Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

CHEESE SALAD

Steps:

• Grate the cheese, or cut into thin matchstick slices.
• Slice the radishes in half.
• In a bowl, combine cheese, radishes, shallot, and chives.
• In a small bowl, whisk together the remaining ingredients to form a dressing. Pour over th cheese mixture, and let sit for 30 minutes before serving.

FAWLTY TOWERS' CHEESE SALAD

Steps:

• Cook the bacon in a pan for 7-8 minutes or until crisp.
• Remove with a slotted spoon and drain on absorbent paper.
• Add the butter to the pan and melt.
• Add the garlic and bread and cook for 3-4 minutes until crisp and golden.
• Drain on absorbent paper.
• Mix the cheese (Stilton is a wonderful English blue-veined cheese – you may substitute other blue-veined cheese) and mayonnaise together.
• Stir in the cream and black pepper.
• Beat well to blend.
• Mix the salad leaves, bacon and croutons together.
• Place on serving plates, top with the dressing and serve.

VEGETABLE CHEESE SALAD

Steps:

• In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired.

GOAT CHEESE SALAD

Steps:

• Make the vinaigrette:
• In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
• Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
• Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.