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SALADS AND SALAD
DRESSINGS:
Warm Goat Cheese Salad with
Red Pepper Vinaigrette
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Warm Goat
Cheese Salad with
Red Pepper Vinaigrette |
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2
medium |
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red
bell peppers, cut in half lengthwise and
discard cores and seeds |
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1½
cups |
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olive oil |
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1
tsp |
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salt |
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½
tsp |
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freshly ground black pepper |
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½
tsp |
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rosemary, crushed |
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2
large |
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cloves garlic, finely chopped |
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¼ to
1/3 cup |
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white vinegar |
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12
ounces |
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goat
cheese |
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1
head |
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red
leaf lettuce |
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1
head |
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romaine lettuce |
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1
head |
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Boston lettuce, separated into leaves |
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1
head |
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curly endive, separated into leaves |
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1
head |
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radicchio, separated into leaves |
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1
head |
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Belgian endive, separated into spears |
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1 |
Arrange
peppers on a baking sheet; press each half flat
with the palm of your hand. Broil until charred
on all sides, turning frequently. Place steaming
hot peppers in a paper bag; seal tightly, and
let steam for 15-20 minutes. Peel and chop into
½-inch pieces. |
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2 |
Place
roasted red peppers and any liquid that develops
from the peppers in a bowl. Add olive oil, salt,
pepper, rosemary and garlic; mix well. Whisk in
the white vinegar; mixture will be slightly
thickened. |
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3 |
Cut goat
cheese into ½-inch slices. Arrange in an
ovenproof container. Bake at 300 degrees for 10
minutes or until heated through. |
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4 |
Tear the red
lettuce into large pieces. Arrange on a serving
platter, overlapping the sides of the platter.
Tear the romaine and place over the red leaf
lettuce. Top with the Boston lettuce. Arrange
the curly endive, radicchio and Belgian endive
decoratively on the platter. Top with warm goat
cheese. Whisk the dressing; drizzle over the
salad. Serve immediately. |
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Servings: 10 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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422.19 |
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Calories From Fat (84%) |
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355.46 |
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% Daily Value |
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Total Fat
40.22g |
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62% |
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Saturated Fat 9.42g |
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47% |
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Cholesterol
15.65mg |
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5% |
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Sodium
384.91mg |
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16% |
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Potassium
648.00mg |
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19% |
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Carbohydrates
9.35g |
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3% |
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Dietary Fiber 5.15g |
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21% |
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Sugar 2.13g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
4.20g |
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Protein
9.31g |
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19% |
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