Warm Goat Cheese Salad with Red Pepper V
Source of Recipe
Great Lake Effects: Buffalo Beyond Winter and Wings
List of Ingredients
2 red bell peppers
1-1/2 cups olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon rosemary, crushed
2 large cloves of garlic, finely chopped
1/4 to 1/3 cup white vinegar
12 ounces goat cheese
1 head red leaf lettuce
1 head romaine
1 head Boston lettuce, separated into leaves
1 head curly endive, separated into leaves
1 head radicchio, separated into leaves
1 head Belgian endive, separated into spears
Recipe
Cut the red peppers lengthwise into halves; discard the
cores and seeds. Arrange on a baking sheet; press each half
flat with the palm of your hand.
Char over a gas flame of the stove or broil until charred on
all sides, turning frequently. Please in a paper storage
bag; seal tightly.
Steam for 15 to 20 minutes. Peel and chop into 1/2-inch
pieces.
Place the roasted red peppers and any liquid that develops
from the peppers in a bowl. Add the olive oil, salt,
pepper, rosemary and garlic and mix well. Whisk in the
white vinegar; mixture will be slightly thickened.
Cut the goat cheese into 1/2-inch slices. Arrange in an
ovenproof container.
Bake at 300 degrees for 10 minutes or until heated through.
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 the warm goat cheese.
Whisk the dressing; drizzle over the salad. Serve
immediately.
SERVINGS: 8 - 10
___________________________________
Copyright 1997 The Junior League of Buffalo, Inc. All
rights reserved.
Visit The Junior League of Buffalo web site
(http://www.jlbuffalo.org) to purchase copies of Great Lake
Effects: Buffalo Beyond Winter and Wings, e-mail
mailto:jlb@buffnet.net or call (716) 882-7520.
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