Add
chives last Put in ring mold or any mold you fancy, chill well
and slice at table to serve on lettuce with a little mayonnaise,
or plain.
Swiss Cheese Salad
Dice 1/2 pound of cheese into 1/2-inch cubes. Slice one onion
very thin. Mix well in a soup plate. Dash with German mustard,
olive oil, wine vinegar, Worcestershire sauce. Salt lightly and
grind in plenty of black pepper. Then stir, preferably with a
wooden spoon so you won't mash the cheese, until every hole is
drenched with the dressing.
Rosie's Swiss Breakfast Cheese Salad
Often Emmentaler is cubed in a salad for breakfast, relished specially
by males on the morning after. We quote the original recipe brought
over by Rosie from the Swiss Tyrol to thrill the writers' and artists'
colony of Ridgefield, New Jersey, in her brother Emil's White House
Inn:
First Rosie cut a thick slice of prime imported Emmentaler into
half-inch cubes. Then she mixed imported French olive oil, German
mustard and Swiss white wine vinegar with salt and freshly ground
pepper in a deep soup plate, sprinkled on a few drops of pepper
sauce scattered in the chunks of Schweizer and stirred the cubes
with a light hand, using a wooden fork and spoon to prevent
bruising.
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