| 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 | Goat cheese, either crotin | |
| de chavignol or coach | ||
| farm | ||
| disks | ||
| 4 | Crusty french bread, 1inch | |
| thick | ||
| 4 | T | Extra virgin olive oil |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 204.5mg
Potassium: 194.5mg
Carbohydrates: 24g
Fiber: 2.4g
Sugar: 6.5g
Protein: 3.2g