SALADE DES MOINES
(Green Salad with Citeaux Cheese Croutons)

(serves four)

 Marielle Grivot,of Domaine Jean Grivot in Burgundy's Vosne-Romanee wine
region, gave us this simple recipe. To dress up a green salad, she adds croutons topped with melted citeaux. It is this cheese, made at the famous Cistercian abbey in Burgundy, that gives the salad its name, "monk's salad".
Canada's oka may be substituted.


INGREDIENTS

1 tbsp. sherry vinegar
2 tbsp. walnut oil
1/2 tsp. dijon mustard
Salt and freshly ground pepper
1 head butter le ttuce, washed, dried, and torn into pieces
I baguette
8 oz. citeaux or oka

DIRECTIONS

1. Place an oven rack in top third of oven and preheat broiler.
Meanwhile, in a large salad bowl, whisk together the vinegar,
oil, and mustard and season ro ta ste with sal t and pepper. Add
lettuce, toss widi the vinaigret te, then divide between 4 plates.

2. Make croutons by cutting 12 thin round slices from the
baguette, then place a slice ofctteaux cheese on top of each.
Place slices on a baking sheet and broil until cheese is melted,
30—45 seconds. Garnish each salad with 3 croutons.

 

 

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