Crisp Pasta And Goat Cheese Salad
Serves:
Ingredients:
12
Wonton skins
Teardrop tomatoes
---------
SALAD DRESSING ---------
2
tb
Dijon mustard
1/2
ts
Garlic, chopped
1
ts
Salt
1/3
ts
White pepper
1
tb
Red wine vinegar
5
tb
Olive oil, extra virgin
---------
SALAD MIX ---------
1
Head Boston lettuce
1 1/4
Head red tip lettuce
1
Belgian endive
16
Cherry tomatoes or yellow
1/4-in slices
Corn oil, for frying
4
oz
Goat cheese
1
oz
Cream cheese
1
oz
(about 2 Tbsps) sour cream
1
tb
Chives, chopped
1
tb
Fresh parsley
1/2
ts
Fresh thyme leaves
1
ts
Garlic, chopped
1
ts
Shallots, chopped
Black pepper, freshly
Ground
4
Hearts of palm, cut into
1/2
Head radicchio
Method:
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