Recipe: Edam Salad

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Edam Salad


6 T half and half

1 T fresh squeezed lemon juice

1/4 tsp tarragon

a dash of salt

1/2 cup sour cream

1T French mustard

1/4 tsp basil

a dash of paprika

Salad: One head of lettuce, torn into pieces

3/4 cup of shredded roast beef

3/4 cup of coarsely shredded Edam cheese

2 hard boiled eggs, crumbled

Make the dressing first. Combine all ingredients and chill for twenty minutes.

Toss lettuce, roast beef, Edam cheese and 3/4 of the eggs and place on serving plates. Pour on the dressing and sprinkle with the remaining egg.


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