Salad Of Baby Asian Greens W/ Goat Cheese Croutons Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Extra-virgin olive oil,
Salt & pepper to taste,
1/4 cup: Sherry vinegar, or
12: Baguette slices, 1/2-inch
. use fresh lemon juice,
. thick,
1 tsp: Garlic, minced
8 ounce: Goat cheese log,
1 tbsp: Mustard, grainy style
10 ounce: Mixed baby asian greens,
2 tbsp: Thyme, oregano or marjoram,
. tatsoi, mizuna, mibuna,
. finely chopped,
. komatsu, bok choy or
1 tsp: Sugar,
. mustards, washed & dried
Directions:
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. Cut the goat cheese into 12 rounds, and put one
slice on each piece of toast.
3. Meanwhile, place the greens in a large bowl. Stir the dressing
well and add just enough to moisten the greens (there will be some
dressing left over); toss the greens to coat. Place greens on
indlvidual serving plates, and then dlstribute the croutons evenly
and serve.
Yield: 6 servings.
Approximate nutritional analysis per serving: 490 calories, 45 grams
fat, 20 milligrams cholesterol, 350 milligrams sodium (before
salting), 11 grams protein, 15 grams carbohydrate.
** New York Times -- Living Arts section -- 29 November 1995 **
Scanned and posted for you by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 12-24-95
Source from luhu.jp
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. Cut the goat cheese into 12 rounds, and put one
slice on each piece of toast.
3. Meanwhile, place the greens in a large bowl. Stir the dressing
well and add just enough to moisten the greens (there will be some
dressing left over); toss the greens to coat. Place greens on
indlvidual serving plates, and then dlstribute the croutons evenly
and serve.
Yield: 6 servings.
Approximate nutritional analysis per serving: 490 calories, 45 grams
fat, 20 milligrams cholesterol, 350 milligrams sodium (before
salting), 11 grams protein, 15 grams carbohydrate.
** New York Times -- Living Arts section -- 29 November 1995 **
Scanned and posted for you by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 12-24-95
Source from luhu.jp