Vegetable Pesto Salad with Warm Goat Cheese Toasts |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Who doesn't love toasted cheese? Here it adds tang to a Mediterranean-inspired salad of frisée, broiled bell peppers, and shiitake mushrooms. Ingredients:
3 red, yellow, or orange bell peppers, cut into 1 1/2-inch-wide strips |
16 large fresh shiitake mushrooms, stems discarded |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons well-stirred refrigerated prepared basil pesto |
1 (12-inch) baguette |
8 ounces soft mild goat cheese |
4 cups frisée or other mixed greens |
2 teaspoons fresh lemon juice |
Directions:
1. Preheat broiler.
2. Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
3. Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
4. Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.
|
|