Warm Goat Cheese And Potato Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Potato, yukon gold
Vegetable or corn oil,
1 tsp: Salt, divided
1 tsp: Pepper, divided
1 cup: Balsamic vinegar,
8 slice: Bacon,
1 1/2 tbsp: Balsamic vinegar,
1/2 lbs: Frisee lettuce or gourmet greens,
1 tbsp: Parsley, fresh, chopped
1 tbsp: Chives, chopped
1 tbsp: Thyme, fresh chopped
1: Granny Smith apple, cut into thin wedges
Warm Goat Cheese Fondue,
Parsley Oil,
Chili Oil,
Directions:
Cut potatoes into rectangular blocks; dice trimmings. Pour oil to a depth
of 3 inches into a dutch oven; heat to 375F. Fry diced potato in oil 2
minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes
or until golden. Drain and place in a shallow pan. Bake at 375F for 10
minutes or until tender. Sprinkle diced potato and potato blocks with 1/2
teaspoon salt and 1/2 teaspoon pepper; cool. Boil 1 cup balsamic vinegar in
a heavy nonstick skillet until reduced to
1/2 cup; set aside. Cook bacon in skillet until crisp; remove bacon,
reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon and set
aside. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2
balsamic vinegar to reserved drippings, stirring balsamic dressing well.
Combine diced potato, bacon, frisee and next 3 ingredients in a large salad
bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly
on individual salad plates, stand potato blocks upright in center. Cut a
slit in top of potato blaock; insert 3 or 4 apple wedges into each slit.
Spoon Warm Goat Cheese Fondue onto plates, spoon over potato, if desired.
Drizzle plate with reduced vinegar, Parsley Oil and Chili Oil. Serve
immediately. Yeild 4 servings
Notes: Three other recipes are used in this salad. Warm Goat Cheese Fonue,
Parsley Oil, and Chili Oil
Per serving: 178 Calories; 7g Fat (31% calories from fat); 7g Protein; 26g
Carbohydrate; 11mg Cholesterol; 750mg Sodium
Posted to FOODWINE Digest 09 Dec 96
Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com
From: terry pogue
Date: Mon, 9 Dec 1996 13:17:28 +0100
Source from luhu.jp
of 3 inches into a dutch oven; heat to 375F. Fry diced potato in oil 2
minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes
or until golden. Drain and place in a shallow pan. Bake at 375F for 10
minutes or until tender. Sprinkle diced potato and potato blocks with 1/2
teaspoon salt and 1/2 teaspoon pepper; cool. Boil 1 cup balsamic vinegar in
a heavy nonstick skillet until reduced to
1/2 cup; set aside. Cook bacon in skillet until crisp; remove bacon,
reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon and set
aside. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2
balsamic vinegar to reserved drippings, stirring balsamic dressing well.
Combine diced potato, bacon, frisee and next 3 ingredients in a large salad
bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly
on individual salad plates, stand potato blocks upright in center. Cut a
slit in top of potato blaock; insert 3 or 4 apple wedges into each slit.
Spoon Warm Goat Cheese Fondue onto plates, spoon over potato, if desired.
Drizzle plate with reduced vinegar, Parsley Oil and Chili Oil. Serve
immediately. Yeild 4 servings
Notes: Three other recipes are used in this salad. Warm Goat Cheese Fonue,
Parsley Oil, and Chili Oil
Per serving: 178 Calories; 7g Fat (31% calories from fat); 7g Protein; 26g
Carbohydrate; 11mg Cholesterol; 750mg Sodium
Posted to FOODWINE Digest 09 Dec 96
Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com
From: terry pogue
Date: Mon, 9 Dec 1996 13:17:28 +0100
Source from luhu.jp