Crisp Pasta and Goat Cheese Salad
Ingredients
- 1/3 ts White pepper
- Corn oil, for frying
- 4 oz Goat cheese
- 1/2 Head radicchio
- 1/4 1/4-in slices
- 1 tb Fresh parsley
- 1 ts Shallots, chopped
- 1 oz (about 2 Tbsps) sour cream
- 1 ts Garlic, chopped
- 4 Hearts of palm, cut into
- 1 Head Boston lettuce
- 2 tb Dijon mustard
- Ground
- 12 Wonton skins
- 1 tb Chives, chopped
- Black pepper, freshly
- 1 ts Salt
- 1 tb Red wine vinegar
- 1 Belgian endive
- 1/2 ts Fresh thyme leaves
- 1 1/4 Head red tip lettuce
- 1/2 ts Garlic, chopped
- 5 tb Olive oil, extra virgin
- 1 oz Cream cheese
- 16 Cherry tomatoes or yellow
- Teardrop tomatoes
Instructions
- 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
