On one of his business trips to New York City my husband ate at Delmonico’s. He came back raving about the “Classic Delmonico” salad, which was remarkable because all the ingredients of the salad were white in color, and topped with Roquefort cheese. Based on his vague description, I came up with this wonderful salad. It's great as an appetizer or as a light dinner served with fresh crusty bread.
Ingredients:
4 endives, thinly sliced
1/2 cup marinated artichoke hearts
1 cup hearts of palm, sliced
2 tablespoons green onions, white parts only, sliced
1 cup Mozzarella cheese, cut in 1-inch cube pieces
3-4 tablespoons Mayonnaise
1/2 cup Roquefort cheese
Directions:
In a large bowl, mix artichoke hearts, hearts of palm, onions, Mozzarella, endives, and Mayonnaise.
Serve on plates and sprinkle with Roquefort.
4 servings
