The Original Bogey Club Salad

A classic! Originated in 1948, for the The Bogey Club in St. Louis, Missouri, and later featured at the legendary Frontier Room Restaurant.

Serves 6-8

Ingredients

1 head Romaine Lettuce, rinsed, dried thoroughly and cut into bite-sized pieces

1 head Iceberg Lettuce, prepared the same way as the Romaine

1/4 cup Sliced Radishes

1/4 cup Chopped Scallions

8 ounces Vivienne^® Romano Cheese Dressing or more to taste

Toss well before serving.

The Best Pasta Salad

Serves 6-8

Ingredients

1 cup cherry tomatoes, halved

1 shallot, minced

1 8oz jar sun dried tomatoes, strained and julienned

1 6 oz jar peperoncini, strained and julienned

1 large bunch of basil (about 1 cup), rolled and julienned

1 bottle Vivienne® Romano Cheese Dressing

1 box (16oz) tri-color rotini

Pecorino Romano for garnish

Prepare pasta “al dente” as label directs. Drain pasta and allow to cool, about 10 minutes.

In a large bowl, toss pasta with remaining ingredients. If not serving right away, cover and refrigerate up to overnight. Toss salad well before serving. Garnish with freshly grated Pecorino Romano.

Roasted Baby Potatoes

Ingredients

Serves 2 (double if necessary, but give your potatoes space to roast on TWO sheet trays)

1 pound small creamer/baby/new potatoes

1/4 cup Vivienne® Romano Cheese Dressing

Salt and freshly ground black pepper

3 cloves garlic

3 sprigs of thyme/rosemary

Preheat oven to 400˚F.

In a large bowl, toss the potatoes with Vivienne and a generous sprinkling of salt and pepper.

Smash the cloves of garlic—leaving the peels on—and add to the bowl along with the thyme sprigs. Toss together.

Transfer the potato mixture to a baking sheet lined with parchment paper. Then, cover the entire sheet full of potatoes with aluminum foil, sealing the edges.

Roast in the oven for 15 minutes. Remove the foil covering, then continue roasting until the potatoes are golden brown and tender.

Vivienne’s Nicoise Salad

Serves 6

Ingredients

8 small new potatoes, quartered and boiled until tender

1 small can tuna, thoroughly drained

½ pound fresh green beans, blanched

½ red onion, thinly sliced

½ red bell pepper, cut into rings for garnish

½ cup Vivienne Romano Cheese Dressing

Combine and toss all ingredients. Serve on a bed of lettuce greens.

Cauliflower Salad

Serves 6-8

Ingredients

1 head cauliflower cut into florets

1 cup scallions, chopped

1 cup Vivienne Romano Cheese Dressing

Combine all and marinate for 24 hours, stirring occasionally.

More Serving Suggestions

Marinate boneless, skinless chicken breasts before grilling. This is the second most popular use of our Dressing.

Be adventurous and try marinating pork, salmon, and strip steaks too. You can even combine the dressing as marinade with some Herbes de Provence or chilis. Use your imagination!

• Use at as a dipping sauce for wings, spring rolls, and crudite.
• Roast vegetables generously dressed in Vivienne. Or steam vegetables and toss in dressing while warm.
• Dress all grains and legumes, such as rice, farro, lentils, quinoa, and beans
• Marinate fresh mozzarella cheese balls in Vivienne before serving as antipasto
• Marinate potato skins in Vivienne, bake at 400 degrees until golden brown
• Top your omelette or even Thanksgiving stuffing!