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| RECIPE FOR CRISP PASTA AND GOAT CHEESE SALAD |
Title: Crisp Pasta And Goat Cheese Salad
Serves: 4
Ingredients:
| 12.00 | | Wonton skins | | | Corn oil, for frying | | 4.00 | oz | Goat cheese | | 1.00 | oz | Cream cheese | | 1.00 | oz | (about 2 Tbsps) sour cream | | 1.00 | tb | Chives, chopped | | 1.00 | tb | Fresh parsley | | 0.50 | ts | Fresh thyme leaves | | 1.00 | ts | Garlic, chopped | | 1.00 | ts | Shallots, chopped | | | Black pepper, freshly | | | Ground | | 4.00 | | Hearts of palm, cut into | | | 1/4-in slices | | 16.00 | | Cherry tomatoes or yellow | | | Teardrop tomatoes | | --------- | SALAD DRESSING --------- | | 2.00 | tb | Dijon mustard | | 0.50 | ts | Garlic, chopped | | 1.00 | ts | Salt | | 0.33 | ts | White pepper | | 1.00 | tb | Red wine vinegar | | 5.00 | tb | Olive oil, extra virgin | | --------- | SALAD MIX --------- | | 1.00 | | Head Boston lettuce | | 1.25 | | Head red tip lettuce | | 1.00 | | Belgian endive | | 0.50 | | Head radicchio |
Instructions:
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
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