Swiss Salad With Anchovy Dressing
Ready In: 4 hrs 30 mins
Serves: 4-6
Ingredients
SALAD
- 1 1⁄2 lbs ripe tomatoes, peeled, seeded and cut into wedges (about 5 or 6 medium-sized tomatoes)
- 2 cucumbers, unpeeled but thinly sliced
- 6 eggs, hard-boiled and sliced
- 2 small green peppers, halved seeded, deribbed and very thinly sliced
- 1⁄2 lb gruyere cheese or 1⁄2 lb emmenthaler cheese, cut into julienne
- 1⁄2 cup pitted black olives, sliced
- 2 small onions, thinly sliced and separated into rings
- 1 garlic clove, split in half
DRESSING
- 10 oil-packed flat anchovy fillets, rinsed, patted dry and crushed
- 3⁄4 cup vegetable oil
- 1⁄4 cup red wine vinegar
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon sharp brown mustard
- 1⁄2 tablespoon minced oregano
- salt & freshly ground black pepper, to taste
Directions
- Prepare the anchovy dressing by combining all ingredients and mixing well.
- Set aside in refrigerator for at least 4 hours.
- To make the salad, rub the bowl with the cut side of the garlic clove and discard it.
- Combine all the remaining ingredients in a large bowl.
- Stir very carefully so that the eggs don't break.
- Present the salad to your guests, pour over the dressing and mix before serving.
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