Crisp Pasta And Goat Cheese Salad Recipe
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Ingredients : Crisp Pasta And Goat Cheese Salad Recipe
12 wonton skins
corn oil, for frying
4 oz goat cheese
1 oz cream cheese
oz *****, (about 2 tbsps) sour cream
1 tbsp chives, chopped
1 tbsp fresh parsley
1/2 tsp fresh thyme leaves
1 tbsp garlic, chopped
1 tbsp shallots, chopped
black pepper, freshly
ground
4 hearts palm, cut into
1/4 in slices
16 cherry tomatoes or yellow
teardrop tomatoes
SALAD DRESSING
2 tbsp dijon mustard
1/2 tsp garlic, chopped
1 tbsp salt
1/3 tsp white pepper
1 tbsp red wine vinegar
5 tbsp olive oil, extra virgin
SALAD MIX
1 head boston lettuce
1 1/4 heads red tip lettuce
1 belgian endive
1/2 head radicchio
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
crisp, about 15 seconds per side (do not allow oil to smoke). Set
aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour
cream, chives, parsley, thyme, garlic, and shallots. Season to taste
with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In
an electric blender, place the mustard, garlic, salt, pepper, and
vinegar. With blender running, slowly add the olive oil in a thin,
steady stream until mixture is thickened to dressing consistency. Set
aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear
each leaf into bite-size pieces. In a large bowl, toss the lettuce and
dressing, using just enough of dressing to evenly coat all the pieces.
Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each
deep-fried wonton skin some of the goat cheese mixture. On 4 plates,
place a wonton, cheese- side up. Stack some of the lettuce pieces on the
wonton. Top with a second wonton, cheese-side down. Some of the lettuce
will spread out onto the plate. Garnish each salad with heart of palm
slices and cherry/yellow teardrop tomato halves drizzled with the
remaining salad dressing. Makes 4 salads.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
Posted to RecipeLu List by "Diane Geary" <diane@keyway.net> on Mar 30,
1998.
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