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As I do research for The Cheese Shop Mysteries, because my protagonist is supposed to be an expert in all things cheese, I am having the best time checking out restaurants that spotlight cheese. I found a great place this past week. It’s actually, get this, called Say Cheese! [my motto] It’s in the Los Feliz area of
So, anyway, my friend and I went for lunch and we chose the same salad, Lemon Dill with Smoked Salmon. The salad was DELICIOUS!!!! But it did not have cheese in it, and I thought, harrumph, I must rectify that. I wanted to add a cheese that had a nutty flavor and the firm texture of a Tomme Savoie. The cheesemonger at Say Cheese fixed me up with Vacherin Fribourgeois, a cow’s milk cheese from
ASPARAGUS AND SMOKED SALMON SALAD
WITH VACHERIN FRIBOURGEOIS
[makes one salad]
4 stalks asparagus per salad, cooked al dente and cooled
3 oz. smoked salmon per salad
6 mixed olives
2 slices Vacherin Fribourgeois
6 baby tomatoes
Layer the greens on a large plate.
Place the four stalks of asparagus down the center of the greens.
Place three olive and three tomatoes on each side of the plate.
Wrap slices of salmon around each stalk of asparagus.
Crisscross two triangular slices of Vacherin Fribourgeois cheese below the salmon.
Next, I tried coming up with the same dressing as the restaurant. While they probably used mayonnaise, I kept mine simpler, a little lighter. I had brought a sample home and had my husband taste-test. He preferred mine. [Note: He might be biased.]
Here’s the recipe:
LEMON DILL DRESSING
[enough for 3-4 salads]
1 large lemon
2 Tbs. olive oil
1/4 tsp. salt
1 tsp. balsamic vinegar
1/2 egg (whipped)
1 tsp. sugar
1/2 tsp. garlic powder
Pinch of dill
Squeeze lemon juice into a bowl, remove any seeds.
Add the other ingredients.
Whip with a blender. Serve immediately.
Serve with a crusty loaf of bread and you’ve got a lovely fall meal as the temperatures start to turn.
Enjoy! And Say Cheese!
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