Salad With Goat-Cheese Croutons
Recipe: #15622
November 04, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Cheese, Lettuce, No Eggs, Vegetarian, Kosher Dairy, more
"Adapted from a Gourmet Magazine recipe and tweaked quite a bit. The original called for a kind of chicory, a green I can't easily get and am not that fond of. I suggest that those who want a slightly bitter green use the chicory or escarole. I like it a lot with less bitter greens (sometimes I mix the romaine with mesclun or baby spring greens) and goat cheese packed in olive oil with basil leaves sold at the local farmer's market. If you can't get the oil-packed version (basil optional), blend the goat cheese with 1 Tbs olive oil."
Original is 6 servings
Ingredients
- SHALLOT DRESSING
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Nutritional
- Serving Size: 1 (64.1 g)
- Calories 247.9
- Total Fat - 19.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 5.3 mg
- Sodium - 242.1 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.9 g
- Sugars - 0.5 g
- Protein - 5 g
- Calcium - 108.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Make croutons: spread cheese on 4 slices of bread and top with other 4 slices; in a large skillet over medium-high heat, saute cheese sandwiches in oil about 1 1/2 minutes per side until golden; cut into small cubes.
Step 2
Make dressing: whisk together vinegar through shallots, then gradually whisk in oil in a steady stream.
Step 3
In a large salad bowl, toss mesclun or other greens with croutons and dressing.
Step 4
Pass a pepper grinder at the table.
Tips
No special items needed.
0 Reviews
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