Endive Salad with Herbed Goat Cheese
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Endive Salad with Herbed Goat Cheese
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 292 |
| pro | 9 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 27 g |
| fibre | 3 g |
| chol | 9 mg |
| sodium | 438 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 16 |
| vit A | 19 |
| vit C | 18 |
| folate | 41 |
Herb-roasted goat cheese spread over cro? is tastier by far than just plain croutons. You can prepare the cheese, wash the greens and bake the cro? ahead so assembly takes just minutes.
Ingredients
-
2 tbsp (25 mL) each chopped fresh chives and parsley
1/2 tsp (2 mL) herbes_de_Provence or dried thyme
1 log (113 g) goat_cheese
6 cups (1.5 L) torn mixed salad greens
18 leaves Belgium endive (about 1 large head)
Lemon Vinaigrette:
3 tbsp (50 mL) vegetable_oil
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) Dijon_mustard
1/4 tsp (1 mL) granulated_sugar
Pinch each salt and pepper
Cro?:
1 baguette
Half clove garlic
2 tsp (10 mL) extra-virgin olive_oil
1/4 tsp (1 mL) sea_salt or table_salt
1/4 tsp (1 mL) pepper
Preparation
Cro?: Cut baguette into twelve 1/2-inch (1 cm) thick slices; rub 1 side of each with cut side of garlic. Brush with oil; sprinkle with salt and pepper. Bake on baking sheet in 350°F (180°C) oven until crisp and light golden, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
Lemon Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, sugar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
On waxed paper, combine chives, parsley and herbes de Provence; roll goat cheese in herb mixture to coat. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
In bowl, toss mixed greens with dressing; arrange on 6 plates. Top each with 3 Belgian endive leaves. Cut goat cheese into 6 slices; place 1 slice on each salad. Add 2 cro? to each plate.
Lemon Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, sugar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
On waxed paper, combine chives, parsley and herbes de Provence; roll goat cheese in herb mixture to coat. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
In bowl, toss mixed greens with dressing; arrange on 6 plates. Top each with 3 Belgian endive leaves. Cut goat cheese into 6 slices; place 1 slice on each salad. Add 2 cro? to each plate.
Source : Canadian Living Magazine: April 2007
- Keywords : Appetizers; Bread; Condiments/sauces; Salad; Goat Cheese; Make-Ahead;
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