Crisp Pasta & Goat Cheese Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12: Wonton skins,
Corn oil, for frying
4 ounce: Goat cheese,
1 ounce: Cream cheese,
1 ounce: , (about 2 Tbsps) sour cream
1 tbsp: Chives, chopped
1 tbsp: Fresh parsley,
1/2 tsp: Fresh thyme leaves,
1 tsp: Garlic, chopped
1 tsp: Shallots, chopped
Black pepper, freshly
Ground,
4: Hearts of 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 tsp: 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 Head: red tip lettuce,
1: Belgian endive,
1/2 Head: radicchio,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp