| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
May 1991 |
1 |
servings |
INGREDIENTS
|
|
Enough Italian bread cut into 1/2-inch |
|
|
; cubes to measure 1 cup |
| 1/4 |
c |
Olive oil |
| 1 1/2 |
tb |
Fresh lemon juice; or to taste |
| 1/2 |
ts |
Dijon-style mustard |
| 1 |
ts |
Minced fresh thyme leaves or 1/4 teaspoon |
|
|
; crumbled dried |
| 3 |
c |
Loosely packed watercress; the coarse stems |
|
|
; discarded and |
|
|
; thesprigs rinsed |
|
|
; and spun dry |
| 1 |
sm |
Belgian endive; trimmed and sliced |
|
|
; thin crosswise |
| 2 |
oz |
Mild goat cheese such as Montrachet; crumbled (about |
|
|
; 1/2cup) |
INSTRUCTIONS
In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt
to taste and on a baking sheet toast them in the middle of preheated 350F.
oven for 10 minutes, or until they are golden. Transfer the croutons to a
salad bowl and let them cool. In another small bowl whisk together the
lemon juice, the mustard, the thyme, and salt and pepper to taste, add the
remaining oil in a stream, whisking, and whisk the dressing until it is
emulsified. To the croutons add the watercress, the endive, the goat
cheese, and the dressing and toss the salad well.
Serves 2.
Gourmet May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”