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| Home -> [Asian, Cheese, Cheese & Eggs, Salads] -> [Salad of baby asian greens w/ goat cheese croutons Recipe] |
Salad of baby asian greens w/ goat cheese croutons
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Cheese, Cheese & Eggs, Salads |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Extra-virgin olive oil | | 1/4
| cup | Sherry vinegar (or) | | | . use fresh lemon juice | | 1
| tsp | Garlic, minced | | 1
| tbsp | Mustard, grainy style | | 2
| tbsp | Thyme, oregano or marjoram | | | . finely chopped | | 1
| tsp | Sugar | | | Salt & pepper to taste | | 12
| | Baguette slices, ?inch | | | . thick | | 8
| oz | Goat cheese log | | 10
| oz | Mixed baby asian greens | | | . tatsoi, mizuna, mibuna | | | . komatsu, bok choy or | | | . mustards - washed & dried |
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Procedures:
| 1 | In a medium bowl, combine the olive oil, vinegar, garlic, mustard, herbs, sugar, salt and pepper, and whisk together to blend. | | 2 | Toast the baguette slices in a 350 degree oven until crisp, about 10 to 12 minutes. | | 3 | Cut the goat cheese into 12 rounds, and put one slice on each piece of toast. | | 4 | Meanwhile, place the greens in a large bowl. | | 5 | Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over); toss the greens to coat. | | 6 | Place greens on indlvidual serving plates, and then dlstribute the croutons evenly and serve. | | 7 | Yield: 6 servings. | | 8 | Approximate nutritional analysis per serving: 490 calories, 45 grams fat, 20 milligrams cholesterol, 350 milligrams sodium (before salting), 11 grams protein, 15 grams carbohydrate. | | 9 | ** new york times -- living arts section -- 29 november 1995 * |
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