| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
October 199 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Fresh lemon juice, or to |
|
|
taste |
| 1 |
|
Shallot, minced |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Dijon-style mustard, or to |
|
|
taste |
| 1 |
T |
Minced fresh parsley leaves |
| 1/4 |
c |
Walnut oil, available at |
|
|
specialty foods |
|
|
shops or olive oil |
|
|
A, 1/2- pound log of |
|
|
soft mild goat |
|
|
cheese such as |
|
|
Montrachet cut |
|
|
crosswise into 6 |
|
|
pieces |
|
|
An egg wash made by beating |
|
|
1 large egg |
|
|
with 1 tablespoon water |
| 1 |
c |
Fine dry bread crumbs |
| 2 |
|
Head Boston lettuce, washed |
|
|
well spun |
|
|
dry and shredded |
|
|
fine |
| 1 |
|
Head radicchio, washed well |
|
|
spun |
|
|
dry and shredded |
|
|
fine |
INSTRUCTIONS
Make the vinaigrette: In a small bowl whisk together the lemon juice,
the shallot, the garlic, the mustard, the parsley, and salt and pepper
to taste, add the oil in a stream, whisking, and whisk the vinaigrette
until it is emulsified. Preheat the oven to 400F. Dip the goat cheese
pieces into the egg wash, dredge them in the bread crumbs, and
transfer them to a lightly oiled baking sheet. Bake the goat cheese
pieces in the middle of the oven for 6 minutes. While the goat cheese
is baking, in a large bowl toss the lettuce and the radicchio with the
vinaigrette and salt and pepper to taste. Divide the salad among 6
plates, arrange 1 goat cheese piece on each plate, and serve the
salads immediately. Serves 6. Gourmet October 1993 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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