Warm Goat Cheese Salad With Grilled Olive Bread
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Basil (chopped fresh)2 tbsps
Red Wine Vinegar2 tbsps
Dijon Mustard1 tbsp
Thyme (chopped fresh)1 tbsp
Parsley (chopped fresh)1 tsp
Ground Black Pepper1 tsp
SaltDirections:
1
Cover and refrigerate
2
(Can be made 1 day ahead
3
For vinaigrette: Place garlic and oil in small glass measuring cup or ramekin
4
Cover tightly with plastic wrap and microwave 30 seconds
5
Transfer garlic to small bowl
6
Reserve oil
7
Using fork, coarsely mash garlic
8
Add basil, vinegar, and mustard to mashed garlic
9
Whisk until smooth
10
Gradually whisk in reserved garlic oil
11
Season to taste with salt and pepper
12
Let stand 1 hour at room temperature and rewhisk before using
13
) Place garlic and oil in small glass measuring cup or ramekin
14
Cover tightly with plastic wrap and microwave 30 seconds
15
Transfer garlic to small bowl
16
Reserve oil
17
Using fork, coarsely mash garlic
18
Add basil, vinegar, and mustard to mashed garlic
19
Whisk until smooth
20
Gradually whisk in reserved garlic oil
21
Season to taste with salt and pepper
22
(Can be made 1 day ahead
23
Cover and refrigerate
24
Let stand 1 hour at room temperature and rewhisk before using
25
) For salad: Mix first 6 ingredients in medium bowl to blend
26
Dip each cheese round into egg whites, turning to coat
27
Coat each with breadcrumb mixture
28
Transfer coated cheese rounds to plate
29
Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours
30
Prepare barbecue (medium-high heat)
31
Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat
32
Add cheese rounds and cook until golden and crisp, about 3 minutes per side
33
Transfer to plate
34
Brush bread slices on both sides with olive oil
35
Grill until beginning to toast, about 3 minutes per side
36
Transfer to plate
37
Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper
38
Divide salad among 6 plates
39
Top each with 1 cheese round and 1 slice grilled bread
40
Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve
41
Mix first 6 ingredients in medium bowl to blend
42
Dip each cheese round into egg whites, turning to coat
43
Coat each with breadcrumb mixture
44
Transfer coated cheese rounds to plate
45
Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours
46
Prepare barbecue (medium-high heat)
47
Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat
48
Add cheese rounds and cook until golden and crisp, about 3 minutes per side
49
Transfer to plate
50
Brush bread slices on both sides with olive oil
51
Grill until beginning to toast, about 3 minutes per side
52
Transfer to plate
53
Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper
54
Divide salad among 6 plates
55
Top each with 1 cheese round and 1 slice grilled bread
56
Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve
57
Available at Asian markets and in the Asian foods section of some supermarkets
58
Available at Asian markets and in the Asian foods section of some supermarkets
59
Available at Asian markets and in the Asian foods section of some supermarkets