Radish and Gruyere Salad
from Italian Vegetarian Cooking, by Paola Gavin
Ingredients
2 c. slice radishes
2 oz. Gruyere cheese, cut into small dice
¼ c. Italian or Greek black olives, pitted and sliced
½ c. vinaigrette sauce (see below)
Directions
Combine the radish slices, Gruyere cheese and black olives in a small bowl. Pour the vinaigrette over them and toss well.
Vinegarette Sauce
In a glass mason jar, combine 1/3 c. wine vinegar, 1 c. olive oil, 2 garlic cloves, crushed, a few leaves of fresh basil and salt & pepper to taste. Screw on the top, shake well and use in above recipe or on salad.