Рецепт Hazelnut Crusted Goat Cheese Salad
Ингредиенты
|
|
Инструкции
- Place flour and breadcrumbs on separate plates. Coat cheese rounds with flour. Dip cheese into egg, then into breadcrumbs, coating completely. Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press hazelnuts into cheese to adhere. Cover and chill at least 30 min or possibly overnight.
- Whisk vinegar, orange peel and orange juice concentrate in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can be made 4 hrs ahead. Store at room temperature; rewhisk before using.)
- Preheat oven to 400 degrees. Bake cheese till heated through and coating browns, about 6 min. Toss watercress and endive in large bowl with sufficient vinaigrette to coat. Season greens with salt and pepper. Divide greens among 4 plates. Top with hot cheese.
- This recipe yields 4 servings.
- Comments: Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, that was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad.