Cook The Book: Cheese And Olive Salad

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Serious Eats


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2 pounds Gruyère or Emmentaler cheese

2 cups finely chopped green onions or scallions

1 1/2 cups sliced stuffed green olives, and more for garnish

Fresh salad greens: Bibb, Boston, butter or leaf lettuce, or romain


1 cup olive oil

1/4 cup wine vinegar

4 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

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