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Article: On The Fridge
- Article from:
- The Washington Post
- Article date:
- June 30, 2004
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Watercress, Salami and Goat Cheese Salad
4 servings
This salad is for those sultry summer evenings when you'd rather
just nosh on cheese and cold cuts than tuck into a hot anything.
To change it up: Swap arugula or spinach for the watercress;
pecorino or feta cheese for the goat cheese; or add thinly sliced red
onions, chopped red tomatoes or even diced seedless watermelon. For a
heartier entree, top the salad with homemade croutons or toss the
salad with freshly cooked pasta.
Adapted from a recipe in "Quick From Scratch: Salads and Soups
Cookbook" by Food & Wine Magazine (American Express, 2004):
2 tablespoons red or white wine vinegar
Salt and freshly ground black pepper
6 tablespoons ...