Frisée And Radish Salad With Goat Cheese Croutons Recipes

FRISéE AND RADISH SALAD WITH GOAT CHEESE CROUTONS

Steps:

• Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
• Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
• Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

FRISEE SALAD WITH BEANS, GOAT CHEESE AND WARM BACON DRESSING

Steps:

• Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
• Preheat oven to 350 degrees F.
• Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
• In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.

FRISéE SALAD WITH GOAT CHEESE CROQUES-MONSIEURS

Steps:

• In a salad bowl whisk together the shallot, the mustard, the vinegar, and salt to taste and let the mixture stand for 10 minutes. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a small bowl cream together the goat cheese and 1 tablespoon of the oil. Spread 4 slices of the bread with the mixture and top them with the remaining slices, pressing the sandwiches lightly. In a small non-stick skillet heat 1 1/2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking, in it sauté 2 of the sandwiches for 1 1/2 minutes on each side, or until they are golden, and transfer them to a plate. Sauté the remaining 2 sandwiches in the remaining 1 1/2 tablespoons oil in the same manner.
• Cut the croques-monsieurs into 1-inch squares. Add the frisée to the salad bowl, toss it to coat it with the dressing, and add the croque-monsieur squares, tossing the salad gently.

RADISH SALAD WITH GOAT CHEESE

Steps:

• Combine first 4 ingredients in a bowl, stirring well.
• Add radishes and oregano and toss to coat.
• Place 1 cup of baby spinach on each of 4 plates.
• Using a slotted spoon top each plate with 1/2 cup of radish mixture.
• Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
• Drizzle remaining dressing evenly over salad.

GOAT'S CHEESE CROûTON SALAD

Steps:

• Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
• Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat's cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
• Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
• Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
• To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.