Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Young frisee; to 10 oz |
| 8 ounces | Watercress; to 10 oz |
| 5 ounces | Fresh mild goat cheese; at room temperature |
| 1 tablespoon | Milk or light cream; to 2 tbsps |
| 1 tablespoon | Mixed chopped fresh herbs |
| \N \N | (such as chives; chervil, parsley,, |
| \N \N | Tarragon) |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 6 \N | Sundried tomatoes |
| 12 slices | Good baguette; cut thin diagonal |
| 3 tablespoons | Olive oil |
| \N \N | Mustard Vinaigrette; see* Note |
| \N \N | === GARNISH === |
| \N \N | Crisply fried lardons of pancetta |
| \N \N | (or bacon or onions) |
* Note: See the “Mustard Vinaigrette” recipe which is included in this collection.
Wash and spin dry the frisee and watercress. Remove and discard tough stems. Set aside (you should have 6 to 8 cups). In a small bowl, cream together the goat cheese, milk, chopped herbs, salt and pepper. Spread six of the bread slices with the goat cheese mixture and top with a sundried tomato. Place remaining six bread slices on top to form a sandwich. Heat a non-stick skillet with the oil over moderate heat. Saute the sandwiches (in batches if necessary) on both sides until they are golden. Transfer to paper towels and keep warm. Quickly toss greens with Mustard Vinaigrette.
Cut croques monsieurs into ½-inch wide fingers. Mound dressed greens and croque monsieurs attractively on 6 plates and garnish with crisp bacon or pancetta lardons, if desired. Serve immediately. This recipe yields 6 servings.
Comments: The original recipe title as listed is “Savory Frisee And Watercress Salad With Goat Cheese Croques Monsieurs”.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9767 broadcast 02-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-22-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.