| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
March 1994 |
1 |
servings |
INGREDIENTS
| 1 |
|
Shallot; quartered |
| 2 |
|
Garlic cloves; halved |
| 1 |
ts |
Freeze-dried green peppercorns |
| 1/2 |
ts |
Aniseed |
| 1 |
tb |
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 |
tb |
Snipped fresh chives |
|
|
Four; (3/4-inch-thick) |
|
|
; slices French or |
|
|
; Italian bread |
| 1 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
FOR GOAT CHEESE CROSTINI
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
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