| 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 |
tb |
Unsalted butter; softened |
| 1 |
tb |
Sherry vinegar or red-wine vinegar |
| 1 |
ts |
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
FOR THE TOASTS
FOR THE SALAD
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
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