CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy |
French |
March 1994 |
1 |
Servings |
INGREDIENTS
1 |
|
Shallot, quartered |
2 |
|
Garlic cloves, halved |
1 |
t |
Freeze-dried green |
|
|
peppercorns |
1/2 |
t |
Aniseed |
1 |
T |
White-wine vinegar |
1/4 |
c |
Olive oil, preferably |
|
|
extra-virgin |
8 |
c |
Mixed baby greens |
3 |
oz |
Soft mild goat cheese such |
|
|
as Montrachet at room |
|
|
temperature |
1 |
T |
Snipped fresh chives |
|
|
Four, 3/4-inch-thick |
|
|
slices French or |
|
|
Italian bread |
1 |
T |
Freshly grated Parmesan |
|
|
cheese |
INSTRUCTIONS
In a blender chop shallot, garlic, peppercorns, and aniseed. Add
vinegar and salt and pepper to taste and blend well. With motor
running, add oil in a stream and blend dressing until emulsified. The
vinaigrette may be made 1 week in advance and kept covered and
chilled. In a large bowl toss greens with vinaigrette until coated
well. Divide salad among 4 plates and serve with goat cheese crostini.
To make goat cheese crostini: In a small bowl stir together goat
cheese, chives, and salt and pepper to taste until combined well. Goat
cheese mixture may be made 2 days in advance and kept covered and
chilled. Preheat oven to 350F. Toast bread on a baking sheet in
middle of oven until golden, about 10 minutes. The toasts may be made
2 days in advance, cooled, and kept in an airtight container. Preheat
boiler. Spread goat cheese mixture on toasts and sprinkle with
Parmesan. Broil crostini on the baking sheet 2 inches from heat until
cheese is browned in spots, about 2 minutes. Serves 4. Gourmet March
1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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