White Salad with Castelmagno Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Al di La, Brooklyn, NY
- 1/2 cup extra-virgin olive oil
- 5 tablespoons champagne vinegar
- Carbohydrate 14 g(5%)
- Cholesterol 13 mg(4%)
- Fat 19 g(29%)
- Fiber 3 g(13%)
- Protein 5 g(11%)
- Saturated Fat 5 g(25%)
- Sodium 235 mg(10%)
- Calories 241
Preparation Puree 1/2 cup cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper. Mix parsnip and all remaining ingredients in large bowl. Pour dressing over; toss to coat. Sprinkle remaining cheese atop salad. *A mild cow's-milk blue cheese from the Piedmont region of Italy.
Preparation Puree 1/2 cup cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper. Mix parsnip and all remaining ingredients in large bowl. Pour dressing over; toss to coat. Sprinkle remaining cheese atop salad. *A mild cow's-milk blue cheese from the Piedmont region of Italy.
