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SALADS:
Crazy Goat Cheese Salad
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Crazy
Goat Cheese Salad |
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A jazzed up
version of the French green bean salad...
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DRESSING: |
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2
Tbs |
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sherry vinegar |
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1
Tbs |
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fresh lemon juice |
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1
tsp |
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dijon mustard |
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2
Tbs |
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walnut oil or olive oil |
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2
Tbs |
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vegetable oil or canola oil
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SALAD: |
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1
lb |
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haricot verts or slender green beans,
trimmed |
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Four
¾-inch-thick |
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French bread slices |
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3
ounces |
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goat
cheese, cut into ½-inch slices |
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1
head |
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Boston lettuce |
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1
head |
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red
leaf lettuce |
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2
medium |
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avocados, peeled and pitted |
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2
medium |
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tomatoes, cut into wedges |
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½
cup |
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toasted chopped walnuts |
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1 |
Prepare
dressing: Combine vinegar, fresh lemon juice and
dijon mustard in bowl. Gradually whisk in oils.
Season salad dressing to taste with salt and
pepper. (Can be prepared 1 day ahead- cover and
refrigerate.) |
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2 |
Prepare
salad: Bring a pot of salted water to boil. Add
green beans and cook until just tender, about 4
minutes. Drain. Refresh with cold water. Drain.
(Can be prepared 1 day ahead- cover and
refrigerate.) |
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3 |
Preheat oven
to 400°F. Place bread slices on cookie sheet and
bake until golden, about 5 minutes. Top bread
with cheese. Bake until cheese softens and is
heated through, about 10 minutes. |
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4 |
Meanwhile
line plates with alternating Boston and red
lettuce leaves. Mound green beans in center of
leaves. Cut avocado into thin slices and fan
around beans. Place cheese croutes on one side
of salad. Garnish with tomato wedges. Drizzle
with vinaigrette and sprinkle with walnuts. |
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Servings: 4 |
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Recipe Source |
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Modified from Bon Appetit |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Lots of great flavors in one salad. The
simple dressing works. I felt the salad was very filling. It
would be a great main dish salad for me but my husband would beg to
differ. He wants a whole meal besides the salad!"
-San Diego, CA
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