Mixed Green Salad With Ermite Blue Cheese Dressing
|Lettuce head||1 (Romaine / Endive / Bibb / Chicory / Combination)|
|Cucumber||1⁄2 (8 Inch Long One)|
|Thin onion slices||4 (Spanish / Bermuda, Mild Ones)|
|Cubed white bread||2⁄3 Cup (10.67 tbs) (Homemade)|
|Olive oil||6 Tablespoon|
|Cider vinegar/Wine vinegar / lemon juice||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Dried crushed marjoram/1/2 teaspoon fresh chopped marjoram||1⁄4 Teaspoon|
|Crumbled ermite||1⁄4 Cup (4 tbs) (Blue Cheese)|
Break the lettuce into bite-size pieces.
Cut the green pepper into 1/4" strips and the celery into diagonal slices 1/4" thick.
Peel and slice the cucumber.
Combine all these vegetables and the onion slices in a large salad bowl, cover and chill.
Melt the butter over medium heat in a frying pan.
When the butter has frothed up add the bread cubes and saute gently until the cubes are golden brown and crisp but not burned.
Remove and drain on paper towel.
Combine all the ingredients for the dressing.
To serve, sprinkle the croutons onto the greens, pour on the dressing and toss well.