Kate Heyhoe

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Gorgonzola-Apple Salad

From The Gourmet Jewish Cook
By Judy Zeidler


The Gourmet Jewish Cook 2 heads of romaine lettuce,
   torn into bite-size pieces
1/2 pound Gorgonzola or
   other blue-veined cheese, crumbled
2 Red Delicious apples,
   unpeeled and thinly sliced
Honey-Mustard Dressing
1 cup toasted pecans or walnuts, chopped


In a large salad bowl, place the lettuce, cheese, and apples. Before serving, add enough dressing to coat the lettuce. Add the pecans and toss well.


Honey-Mustard Dressing

1 tablespoon Dijon mustard
3 tablespoons balsamic or red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1/2 cup olive oil
Freshly ground black pepper


In a processor or blender, process the mustard, vinegar, lemon juice, and honey. Continue blending, gradually adding the olive oil until well blended. Season to taste with salt and pepper. Cover and chill in the refrigerator.

Buy the Book


The Gourmet Jewish Cook
By Judy Zeidler
William Morrow & Company
Paperback, $15.00
ISBN: 0-688-16626-1
Recipe reprinted by permission.


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