Salad With Four Cheeses - {Insalata Con Quattro Formaggi}

Recipe Ingredients

1 teaspoon	5ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
1/4 lb	113g / 4oz	Taleggio cheese - cut into thin strips
		= (or Fontina cheese)
1/4 lb	113g / 4oz	Aged Pecorino cheese - grated
1/4 lb	113g / 4oz	Swiss cheese - grated
1/4 lb	113g / 4oz	Young Pecorino - cut into thin strips
		= (or Provolone)
		Grinding of black pepper
3 cups	330g / 11oz	Mixed lettuce greens - washed, dried,
		And cut into thin strips
1 1/2 tablespoons	22ml	Balsamic vinegar
		Fine sea salt - to taste

Recipe Instructions

Preheat the oven to 350 degrees.

Brush an 11- by 8-inch Pyrex baking dish with one teaspoon of the olive oil. Layer the cheeses in the dish in the order given. Drizzle one teaspoon of the olive oil over the top of the cheeses and give it a grinding of black pepper.

Cover the dish with a sheet of aluminum foil and place the dish in the oven to melt the cheese; this should take no more than 5 minutes.

Meanwhile toss the greens in a salad bowl with the remaining olive oil and balsamic vinegar. Add a pinch of salt if you wish, but remember there is salt in the cheeses.

Transfer the greens to a platter. Scoop the cheese carefully out of the baking dish and place it on top of the salad. Serve at once.

Variation: Add thin slices of black olives between the layers of cheese before putting the dish in the oven.

This recipe yields 4 to 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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