Wild Greens Salad w Potato Cake & Chevre
Source of Recipe
?
List of Ingredients
1 pound potatoes, unpeeled
1 1/2 pounds fresh goat cheese (chevre)
Salt and freshly ground white pepper [I used black pepper]
14 tablespoons extra-virgin olive oil [I used a lot less]
3 cups mixed wild salad greens (arugula, dandelion, purslane, and mache) [I used the mesclun, same thing as mache, that Mark picked up at the farmers market]
1/2 cup black oil-cured olives, pitted and chopped Recipe
Preheat the oven to 350 degrees F.
In a medium pot, cook the potatoes in enough water to cover until tender, about 15 minutes. [I salted the water before adding the potatoes.] Drain and peel, then slice thin.
Mash the goat cheese and season with the salt and pepper. [I used pepper only because I think the cheese is salty enough.] Place 1 tablespoon of the olive oil in each of 6 4-inch ramekins or small gratin pans. Using half of the cheese, spread a small circle of cheese in each pan. Top with the potato slices, cover with the
remaining cheese, and glaze with a tablespoon of oil.
Bake the ramekins until the cheese is lightly golden, 30 to 40 minutes. Let cool to lukewarm. [I left the ramekins in the oven while we ate the first course but the oven was off.]
To serve, toss the greens with the remaining 2 tablespoons olive oil and season to taste. [I seasoned with some more freshly ground black pepper.] Divide the greens among 6 plates, and place a cake on each plate. Sprinkle each cake with the chopped olives.
Serves 6
|
|
member logon
