Savory frisee and watercress salad with goat cheese

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@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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