Spanish Tapas Grilled Goats Cheese On Bed Of Lettuce Recipes

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

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.

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

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

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.