Salad from Visiting Teaching Conference
(adapted from Ina Garten’s Salad with warm goat cheese which is below this recipe-someone needs to make the warm goat cheese and tell me about it – it sounds divine!)
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tbsp. mayo
1 tsp. Dijon mustard
3/4 cup good olive oil
For the salad:
Enough mixed salad greens for 6 servings
Chopped red onion
Dried cherries (or craisins)
Crumbled goat cheese
Candied Pecans (recipe below)
Enough mixed salad greens for 6 servings
Chopped red onion
Dried cherries (or craisins)
Crumbled goat cheese
Candied Pecans (recipe below)
For the dressing, place the vinegars, sugar, salt, pepper, mayo and mustard in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten and place cherries, cheese, and pecans on top.
Sweet and Spicy Candied Pecans
Bon Appetit, September 1999
Nonstick vegetable oil spray
3 tablespoons light corn syrup (or maybe honey instead)
1 1/2 tablespoons sugar (or brown sugar)
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups.
Bon Appetit, September 1999
Nonstick vegetable oil spray
3 tablespoons light corn syrup (or maybe honey instead)
1 1/2 tablespoons sugar (or brown sugar)
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups.
Here is Ina Garten’s recipe:
Salad with Warm Goat Cheese
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 5 min
Level: Easy
Serves: 6 servings
Ingredients
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs (for fresh bread crumbs, cut the crust off white bread, cube it, and pulse in a food processor fitted with a metal blade for 15 seconds, until finely crumbed)
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 5 min
Level: Easy
Serves: 6 servings
Ingredients
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs (for fresh bread crumbs, cut the crust off white bread, cube it, and pulse in a food processor fitted with a metal blade for 15 seconds, until finely crumbed)
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk (Trudy-I used 1 Tbsp. mayo instead)
Trudy-I added 1 tsp. Dijon mustard
1 cup good olive oil (Trudy-I used ¾ c. instead of 1 cup)
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk (Trudy-I used 1 Tbsp. mayo instead)
Trudy-I added 1 tsp. Dijon mustard
1 cup good olive oil (Trudy-I used ¾ c. instead of 1 cup)
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying
Directions:
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Printed from FoodNetwork.com on Thu Apr 9 2009
© 2009 Scripps Networks, LLC. All Rights Reserved
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Printed from FoodNetwork.com on Thu Apr 9 2009
© 2009 Scripps Networks, LLC. All Rights Reserved
