Spanish Tapas Grilled Goats Cheese On Bed Of Lettuce Recipes

SPANISH TAPAS - GRILLED GOAT'S CHEESE ON BED OF LETTUCE

Spanish Tapas - Grilled Goat's Cheese on Bed of Lettuce image

Spanish Tapas - A simple dish of grilled goat cheese and baby greens, dressed in a honey vinegar vinaigrette

Provided by Deantini

Categories Spanish

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

11 ounces goat cheese
1 tablespoon oil
4 cups Baby Spinach (or mixed baby green)
1/2 cup virgin olive oil
3 tablespoons sherry wine vinegar
1 tablespoon honey
salt and pepper

Steps:

Set oven on grill.
Vinaigrette: Dissolve the salt, pepper and honey in the vinegar and beat in the virgin olive oil until an emulsion forms.
Cut the cheese into 3/4 inch thick slices and grill in oven until golden.
Place baby greens on plates, dress with the vinaigrette and add the cheese on top.

Nutrition Facts : Calories 575.9, Fat 53.8, SaturatedFat 20.3, Cholesterol 61.7, Sodium 426.7, Carbohydrate 7.4, Fiber 0.7, Sugar 6.4, Protein 17.7

SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES AND CARAMELIZED ONIONS WITH PARSLEY SALAD IN SHERRY VINAIGRETTE

Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 red peppers
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon olive oil
2 Spanish onions, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
4 small new potatoes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
Charred peppers
Caramelized onions
Roasted potatoes
12 eggs, lightly beaten
1/4 pound goat cheese, crumbled
Finely chopped fresh parsley
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper
1/2 bunch curly parsley leaves
2 scallions including green tops, thinly sliced
6 cherry tomatoes, cut in half
4 button mushrooms, cleaned and thinly sliced
2 tablespoons toasted pine nuts

Steps:

For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne.
For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper.
For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices.
For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate
For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts.

TUNA FISH SALAD ON A BED OF LETTUCE

Tuna Fish Salad on a Bed of Lettuce image

This is one of my favourite comfort foods, and is healthy too. It's usually gone within a day, and there seems to be plenty of it going around too.

Provided by Studentchef

Categories Lunch/Snacks

Time 8m

Yield 7 serving(s)

Number Of Ingredients 10

Ingredients

6 lettuce leaves
1 (6 ounce) can tuna packed in oil
1 large celery rib, chopped
1/3 cup green pepper, chopped
1/4 cup green onion, chopped
3 tablespoons mayonnaise (your favourite brand will do)
1 pinch salt and pepper
1 teaspoon oregano
1/4 cup olive, chopped
1 tomatoes

Steps:

Put the pepper, celery and green onion in a blender or food processor, and grate finely.
Add the Tuna fish and mayonnaise, and pulse twice.
Add the seasonings and pulse two more times.
Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.

Nutrition Facts : Calories 88.7, Fat 4.7, SaturatedFat 0.8, Cholesterol 6, Sodium 181, Carbohydrate 4, Fiber 1, Sugar 1.4, Protein 7.8

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