Salade Au Chevre (Goat Cheese Salad)
Recipe: #11266
November 20, 2013
Categories: Salads, Vegetable Salad, Cheese, Walnut, Lettuce, Brunch, Easter Fathers Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A salad of mixed greens with chevre croutons and walnut. This serves 4 as a starter course or 2 as a light supper salad."
Original is 3 servings
Ingredients
- DRESSING
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Nutritional
- Serving Size: 1 (285.3 g)
- Calories 832.7
- Total Fat - 49.2 g
- Saturated Fat - 11.8 g
- Cholesterol - 41.4 mg
- Sodium - 2337.8 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 4.6 g
- Sugars - 7.9 g
- Protein - 37.4 g
- Calcium - 874.9 mg
- Iron - 5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat broiler to hot.
Step 2
Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
Step 3
Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
Step 4
For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
Step 5
Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing.
Step 6
Serve while croutons are still warm.
Tips
No special items needed.
1 Reviews
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