Salade Verte Avec Croutes De Roquefort
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | May 1991 | 1 | Servings | |
INGREDIENTS
| Twelve 1/3-inch-thick | ||
| diagonal slices of | ||
| French or Italian bread | ||
| 1/2 | c | Crumbled Roquefort, about 2 |
| ounces | ||
| softened | ||
| 2 | T | Unsalted butter, softened |
| 1 | T | Sherry vinegar or red-wine |
| vinegar | ||
| 1 | t | Dijon-style mustard |
| 1/4 | c | Extra-virgin olive oil |
| 4 | c | Torn frisee, French or |
| Italian | ||
| curly chicory | ||
| rinsed and spun dry | ||
| 4 | c | Torn arugula, rinsed well |
| and | ||
| spun dry |
INSTRUCTIONS
Make the toasts: Bake the bread slices on a baking sheet in one layer in the middle of a preheated 350F. oven for 10 to 15 minutes, or until they are golden. The toasts may be baked 1 day in advance and kept in an airtight container. They may also be baked at the same time as the croutons for the pea soup. In a bowl cream the Roquefort with the butter and spread the mixture on the toasts. Make the salad: In a large bowl whisk the vinegar with the mustard and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the frisee and the arugula and toss the mixture well to coat the greens with the dressing. Season the salad with pepper, divide it among 6 salad plates, and arrange 2 toasts on each plate. Serves 6. Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give God what’s right — not what’s left.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5847
Calories From Fat: 4328
Total Fat: 488.3g
Cholesterol: 1744.5mg
Sodium: 15288.2mg
Potassium: 780.7mg
Carbohydrates: 61.8g
Fiber: 1.4g
Sugar: 22.3g
Protein: 323.4g