This unusual salad from “Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes,” by Lidia Matticchio Bastianich, is based on fontina, a creamy, nutty-tasting cow’s milk cheese from the region of Valle d’Aosta in the Italian Alps.“With a chunk of fontina or other fine cheese and some tasty vegetables … you have the basis for a zesty Alpine salad any time of the year,” she writes.The success of the salad is dependent on the quality of the cheese. Look for real Italian fontina at specialty cheese markets or Italian grocery stores. Bastianich advises using freshly roasted bell peppers, but you could used jarred. The cream imparts a rich texture, but you may substitute 1/2 tablespoon olive oil and 1 tablespoon skim milk.We have cut the amount of dressing in half after finding that the original recipe called for more than we needed for the salad. The salad may be assembled and dressed an hour in advance and refrigerated. Let it sit a while at room temperature before tossing with parsley and serving.To roast peppers, coat with 3 tablespoons olive oil and 1/2 teaspoon salt. Place on parchment-lined baking sheet. Roast in 300-degree oven, turning occasionally, until skins are wrinkled and slightly charred, 30 minutes. Allow to cool. Peel; scrape out seeds.

ROASTED-PEPPER AND OLIVE SALAD WITH FONTINA—Yield: 6 servings

6 roasted yellow bell peppers (see above), or 3 cups jarred roasted peppers, cut into 1/2-inch strips1/2 pound fontina, cut into 1/4-inch matchsticks1 cup pitted large green olives, sliced into 1/4-inch slivers1/4 cup whipping cream1 tablespoon plus 1 1/2 teaspoons Dijon-style mustard1 1/2 teaspoons cider vinegar1/4 teaspoon kosher salt1 tablespoon extra-virgin olive oil2 tablespoons chopped fresh Italian parsley

Procedure:1. Toss peppers, cheese and olives together in bowl. Whisk together cream, mustard, vinegar and salt in small bowl; whisk in olive oil, gradually, until dressing is emulsified. Pour dressing over salad and toss to coat.2. Let salad sit at room temperature so flavors blend, 15 minutes. Sprinkle with parsley; toss.

Nutrition data per serving: 266 calories, 69 percent of calories from fat, 20 g fat, 10 g saturated fat, 58 mg cholesterol, 10 g carbohydrates, 11 g protein, 617 mg sodium, 3 g fiber

Trumpet player Bob Jorgensen then and now Photo by ANDREA BROWN/THE GAZETTE