CHICORIES WITH PEARS AND GOAT CHEESE
Use the ripest, juiciest pears you can find for this tasty winter salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Core pears, and slice into 1/2-inch-thick wedges. Place in a bowl, and sprinkle with lemon juice; toss to combine.
- Add frisee, radicchio, and endive, and toss to combine. Add olive oil, salt, pepper, and crumbled goat cheese, and toss to combine. Serve.
MIXED LETTUCES WITH GRAPEFRUIT, GOAT CHEESE, AND BLACK PEPPER
Grapefruit,goat cheese, and bittergreens make for a trio ofpleasantly contrasting flavors and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Before peeling grapefruit, zest about one-quarter of the rind with a grater or zester (you should have about 1 teaspoon finely grated zest). Set aside.
- Peel grapefruit: Using a sharp knife, slice off both ends. Carefully slice downward, following the shape of the fruit to remove remaining rind and all pith. Slice grapefruit in half lengthwise, and place cut side down on a cutting board. Slice each half into six semicircles; set aside.
- Place reserved grated zest in a small bowl, and add vinegar and salt, if using. Whisk in oil, and set aside.
- Slice endive in half lengthwise, and remove core with a small knife. Slice each half lengthwise into 1/4-inch-wide strips. Place in a medium bowl, and add the salad greens; drizzle with dressing, and crumble in half of the goat cheese. Toss thoroughly to coat leaves evenly.
- Divide among four salad plates, and arrange three grapefruit slices on top of each serving. Slice remaining goat cheese into four rounds, and place one on top of each salad. Season with pepper, and serve immediately.
Nutrition Facts : Calories 155 g, Cholesterol 10 g, Fat 10 g, Fiber 5 g, Protein 7 g, Sodium 258 g
BAKED GOAT CHEESE WITH GARDEN LETTUCES
There is perhaps no better salad to represent the coming of age of California cuisine than this one, which began at Chez Panisse in Berkeley, where Alice Waters was looking for something to do with what was then a new ingredient on the American plate: goat cheese. It's best with little gem or other, delicate and young lettuces.
Provided by Christine Muhlke
Categories easy
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Carefully slice the goat cheese into 8 discs about ½-inch thick. Pour 1 cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week.
- Preheat the oven to 300 degrees. Cut the baguette in half lengthwise and put it in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. If the crumbs are still soft, place them back in the oven for a few minutes until dry. The crumbs can be made in advance and stored until needed.
- Preheat the oven to 400 degrees. (A toaster oven works well, too.) Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
- Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in ¼ cup oil and a little pepper. Taste for seasoning and adjust. Toss the lettuces lightly with just enough vinaigrette to coat and arrange on salad plates. With a metal spatula, carefully place 2 discs of the baked cheese on each plate.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 60 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 530 milligrams, Sugar 2 grams, TransFat 0 grams
MIXED LETTUCES WITH STRAWBERRIES, GOAT CHEESE AND PECANS
This is a salad recipe from Chef Jennifer Chandler. She is the author of Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients, which was published in 2007.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
- For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.
Nutrition Facts : Calories 164.1, Fat 15, SaturatedFat 1.1, Sodium 1.6, Carbohydrate 7.8, Fiber 1.1, Sugar 6, Protein 0.7
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