Salade Au Chevre Chaud (Salad With Warm Goat Cheese) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Delicious salad which is commonplace throughout France, using fresh goat cheese. A more traditional version of this salad would call for thicker rounds of goat cheese, but don't feel deprived with this lower-fat version. You still get a nice portion of creamy goat cheese to eat with your salad. Ingredients:
4 -8 garlic-flavored croutons (homemade or bought) |
4 (1/2 inch) goat cheese, rounds (fresh and firm, about 1/4 pound) |
1 teaspoon fresh thyme (or 1/2 tsp. dried) |
1/2 teaspoon chopped fresh rosemary |
1/2 lb lettuce (either one kind or a mixture of firm bitter lettuces such as curly endive, red-leaf, arugula, and le) |
12 -15 fresh chervil, sprigs |
1 red bell pepper, thinly sliced |
tiny radish (to garnish) |
2 -3 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1 small garlic clove, minced (or put through a garlic press) |
1/4 teaspoon dried tarragon, crushed (or 1 tsp. chopped fresh) |
1/2 cup plain nonfat yogurt |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
3. Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
4. Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
5. Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
6. Top the salads with the hot cheese croutons, garnish with radishes and serve at once.
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