| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
American |
Cheese |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
(1.5-oz) goat cheese |
| 1/2 |
c |
Virgin olive oil |
| 1 |
ts |
Crushed fresh thyme |
| 4 |
sm |
Heads Radicchio |
| 3 |
|
Heads Lamb's lettuce |
| 1/2 |
lb |
Arugula |
| 1 1/2 |
ts |
Dijon mustard |
| 1 1/2 |
ts |
Minced fresh tarragon |
| 1 1/2 |
tb |
Sherry wine vinegar or a good quality wine vinegar |
| 2 |
|
Egg yolks |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 1/2 |
c |
Salad oil (preferably almond; olive; or safflower) |
INSTRUCTIONS
Place cheese w/ olive oil & thyme in dish, marinate overnight in
refrigerator. Separate leaves of radicchio, lamb's lettuce, & arugula. Wash
well under cold running water, pat dry, wrap in towels,chill. Prepare
vinaigrette dressing by whisking together mustard, tarragon, vinegar, egg
yolks, salt, & generous pinch of pepper. Slowly add salad oil in steady
stream, whisking constantly. Set aside or chill until ready to use. Place
salad greens in large bowl, breaking up larger leaves. Pour vinaigrette
dressing over; toss well to coat evenly. Divide salad among 6 plates. Drain
marinated cheese, reserve 2 tbs. oil. Heat oil in large skillet, saute
cheese slices 30 sec. to 1 min. per side. Garnish salads w/ sauteed cheese
slices, serve immediately.
SPAGO
W. SUNSET BLVD.; LOS ANGELES
WINE:VILLA MT. EDEN CHARDONNAY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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