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