Crisp pasta and goat cheese salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Wonton skins | |
| Corn oil, for frying | ||
| 4 | ounces | Goat cheese |
| 1 | ounce | Cream cheese |
| 1 | ounce | (about 2 Tbsps) sour cream |
| 1 | tablespoon | Chives, chopped |
| 1 | tablespoon | Fresh parsley |
| ½ | teaspoon | Fresh thyme leaves |
| 2 | tablespoons | Dijon mustard |
| ½ | teaspoon | Garlic, chopped |
| 1 | teaspoon | Salt |
| 1 | Head Boston lettuce | |
| 1¼ | Head red tip lettuce | |
| 1 | teaspoon | Garlic, chopped |
| 1 | teaspoon | Shallots, chopped |
| Black pepper, freshly | ||
| Ground | ||
| 4 | Hearts of palm, cut into | |
| 1/4-in slices | ||
| 16 | Cherry tomatoes or yellow | |
| Teardrop tomatoes | ||
| ⅓ | teaspoon | White pepper |
| 1 | tablespoon | Red wine vinegar |
| 5 | tablespoons | Olive oil, extra virgin |
| 1 | Belgian endive | |
| ½ | Head radicchio | |
Directions
SALAD DRESSING
SALAD MIX
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke).
Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate.
Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing.
Makes 4 salads.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX