| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Fresh lemon juice; or to taste |
| 1 |
sm |
Shallot; minced |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Dijon-style mustard; or to taste |
| 1 |
tb |
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 |
sm |
Head Boston lettuce; washed well, spun |
|
|
; dry, and shredded |
|
|
; fine |
| 1 |
sm |
Head radicchio; washed well, spun |
|
|
; dry, and shredded |
|
|
; fine |
INSTRUCTIONS
FOR THE VINAIGRETTE
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
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Converted by MM_Buster v2.0l.
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