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&title;Peter FlynnPeter FlynnPFThis is a popular French bistro menu item, found in many different
styles, so this is a domesticated version that you can do at home. The trick is to have the dressing and salad made and plated before you start on warming the cheese.SaladDressingCheeseSaladFry the and set asideGrill the for a few minutes either side until hot but not darkened, set aside to coolTear or shred the and arrange between the platesScatter the over each plate (if using rashers or pancetta, leave them whole and arrange them instead, three per plate)Break the into quarters and scatter them over each plateDressingAdd all the dressing ingredients () into a jug or bowl or blenderMix or whisk thoroughly and pour over the plates of or serve separately according to people’s tastesCheeseBeat the in a shallow bowl, and put the in separate bowls alongsideCoat the slices of in the , dip them in the , and dust lightly with the Fry in the for a few seconds both sides until very lightly colouredMake or toast the rounds of , distribute them on the (ie four per person), and lay a slice of warmed on each oneDrizzle with the or put it in a jug for each person to useAny timings underlined in red are in addition to
the preparation time (eg waiting time)