Chèvre Field Greens And Fire Roasted Tomato Vinaigrette Recipes

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CHèVRE, FIELD GREENS, AND FIRE-ROASTED TOMATO VINAIGRETTE



Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette image

Number Of Ingredients 16

FOR THE DRESSING:
2/3 cup canned fire-roasted crushed tomato
2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced garlic, fresh or jarred organic
2 tablespoons chopped fresh basil
1/2 teaspoon chipotle hot sauce
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
FOR THE SALAD:
1 pound mixed field lettuce greens, or other European lettuce blend
1 cup sliced mushrooms (about 3 ounces)
1 red Roasted Peppers, homemade or jarred, diced
1/2 small red onion, halved top to bottom and thinly sliced
2 ounces fresh goat cheese log, cut into small pieces
1/4 cup pine nut Toasted Nuts, homemade or pretoasted

Steps:

  • To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, combine the lettuces, mushrooms, roasted pepper, and red onion in a large bowl. Toss with the dressing and top with the goat cheese and pine nuts.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

HEIRLOOM TOMATO SALAD WITH ROASTED-GARLIC VINAIGRETTE AND CHèVRE-STUFFED PIQUILLO PEPPERS



Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chèvre-Stuffed Piquillo Peppers image

The Workshop coincides with sweet pepper season, and many chefs are seduced by the varieties they find in our garden. Chef Donald Barickman, a 2000 Workshop participant, succumbed to the small, sweet 'Lipstick' peppers-so named for their crimson color-which he roasted and stuffed with creamy goat cheese and served with arugula and roasted-garlic vinaigrette. Bottled Spanish piquillo peppers make a good substitute. Brian adds heirloom tomatoes to make a more substantial composed salad for the end of summer. Serve it before or alongside grilled lamb, sausage, or burgers.

Yield serves 6

Number Of Ingredients 16

6 large cloves garlic, peeled
1/3 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons cider vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
6 bottled Spanish piquillo peppers (see page 193)
4 ounces soft fresh goat cheese, at room temperature
2 tablespoons finely chopped toasted pecans
1 tablespoon sliced fresh chives
1 teaspoon chopped flat-leaf parsley
1 small clove garlic, mashed to a paste with a pinch of salt
2 pounds heirloom tomatoes
1/2 cup fresh basil leaves
4 ounces (about 4 handfuls) mixed lettuces
1/2 cup coarsely chopped toasted pecans

Steps:

  • For the vinaigrette: Preheat the oven to 400°F. Put the garlic cloves on a square of aluminum foil. Add the 1 teaspoon olive oil and season with salt and pepper; toss to coat. Seal the foil around the garlic to make a package and bake until the garlic is tender, about 40 minutes. On a cutting board, mash the garlic to a paste with the side of a chef's knife. In a small bowl, whisk together the vinegar, shallot, mustard, and garlic paste. Whisk in the 1/3 cup olive oil. Season with salt and pepper.
  • Without tearing the piquillo peppers, remove the seeds with your finger. In a small bowl, combine the goat cheese, finely chopped pecans, chives, parsley, and mashed garlic. Stuff the peppers with the seasoned goat cheese, dividing it evenly.
  • Core the tomatoes and cut them into large wedges or chunks. Put them in a large bowl and add the basil leaves, tearing them into smaller pieces. Add half of the dressing and toss well. Add the mixed lettuces and coarsely chopped pecans and toss again, adding more dressing as needed to coat the greens lightly. Taste for seasoning. Divide the tomato salad and the stuffed peppers among 6 large plates and serve immediately.
  • Enjoy with Cakebread Cellars Sauvignon Blanc or another young and crisp white wine.

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