| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | 4 | Servings | |
INGREDIENTS
| 6 | oz | Frisee salad; washed, spun dry to yield 6 to 7 cups (may substitute curly endive) |
| 4 | Red bell peppers; roasted, peeled then seeded, julienned | |
| 1/2 | c | Black nyon olives; (may substitute nicoise) |
| 2 | sm | Goat cheese; either crotin de chavignol or coach farm disks |
| 4 | sl | Crusty french bread; 1inch thick |
| 4 | tb | Extra virgin olive oil |
| 2 | tb | Red wine vinegar |
| Salt and pepper to taste |
INSTRUCTIONS
Preheat broiler. In a large mixing bowl, place frisee, peppers and olives and set aside. Split the cheeses across their equator and mash each half into a piece of bread. Place under broiler and cook until blistered and bubbling, about 1 to 2 minutes. Meanwhile, toss salad with oil and vinegar, salt and pepper and divide among 4 plates. Place 1 piece of bread with cheese on top of each salad and serve. Yield: 4 servings Notes: Recipes for #ME1A13 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO # ME1A13 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@sover.net> on Jan 19, 1998
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”