Cook the Book: Cheese and Olive Salad

Ctb-beardonfood

Course Salads

Ingredients in this Recipe

1 1/2 cups sliced stuffed green olives, and more for garnish
1 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup wine vinegar
2 cups finely chopped green onions or scallions
2 pounds Gruyère or Emmentaler cheese
4 teaspoons Dijon mustard
Fresh salad greens: Bibb, Boston, butter or leaf lettuce, or romain

Recipe Preparation

See Full Recipe at Serious Eats

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