June 25, 2015
This wonderful salad is both light and refreshing and with the addition of our goat cheese medallions, it can easily be turned into an incredible summer entrée.
INGREDIENTS FOR WARM GOAT CHEESE
- 1 – 11 ounce log of plain or peppered Montrachet
- 2 egg whites beaten with 1 tablespoon water
- 2 cups plain panko bread crumbs with 1 teaspoon finely chopped parsley
- 2 tablespoons melted salted butter
- 2 tablespoons extra virgin olive oil
Slice the goat cheese in 12 – 1/2” inch slices. Dip each round in beaten egg white, then, in panko bread crumbs, making sure the goat cheese is completely coated. Place the slices on a rack and chill for about a half hour.
Melt salted butter and olive oil in non-stick skillet on medium high heat. Cook goat cheese round until nicely browned on all sides. They should be warm, but not melted.
INGREDIENTS FOR THE SALAD
- Equal amount of arugula and mixed field greens
- Dried cranberries
- Toasted pine nuts (toasted on a flat baking sheet in 350 degree oven for about 10 minutes until nutty brown)
- Warm Montrachet medallions (2 to 3 pieces placed on top of each salad)
- Fresh Lemon Vinaigrette
INGREDIENTS FOR FRESH LEMON VINAIGRETTE
- 1/4 cup Grey Poupon Dijon mustard
- ¾ teaspoon kosher salt
- ¼ cup plus 2 tablespoons sugar
- 1 cup fresh squeezed lemon juice
- 1 ¼ cups vegetable oil
Whisk all ingredients (except for the oil) in a medium size mixing bowl until well blended and the sugar is dissolved. Whisk in oil a quarter cup at a time until emulsified.
ASSEMBLING THE SALAD
Toss arugula, mixed field greens, dried cranberries, toasted pine nuts, with desired amount of fresh lemon vinaigrette. Place salad on chilled plate, top with 2 to 3 slices of warm goat cheese…serve.
September 11, 2014
This week we have two very different and delicious salads. Both are really simple to prepare, and are perfect for serving at either lunch or dinner. Rosemary’s Kale Salad was inspired by my good friend Rosemary Henderson where she was served it when on a ski trip in Colorado. This was one of our most requested salads at Bailey’s Restaurant. The Lemon Vinaigrette I created specifically for this salad (and it is to-die-for), goes well with almost any salad, and especially a Cobb Salad.
Add the amounts you desire in a large mixing bowl.
- Fresh Kale (I like to wash and chop my own, but you can use the bag kind as well)
- Toasted Pine Nuts
- Shaved Parmesan Cheese (save with potato peeler for it makes a nice presentation)
- Lemon Vinaigrette
1/4 cup Dijon mustard
1/4 teaspoon Kosher salt
1/3 cup sugar
Wisk together (with a wisk, not in a blender)
1 cup Fresh lemon juice
1 1/4 cups vegetable oil
Wisk until completely smooth
OVEN ROASTED ASPARAGUS, HEIRLOOM TOMATO, & BLUE CHEESE SALAD
Preset oven to 450 degrees
Fresh Asparagus with ends cut off
Place on a sheet pan and drizzle with extra virgin olive oil freshly cracked pepper and Kosher salt. Toss to coat evenly. Bake for exactly 5 minutes – no longer.
- Thick Slice Heirloom tomatoes
(I like Heirlooms for they are typically full flavor and taste the way a tomato should taste, you can also use a mixture of yellow and red, and a mixture of cherry and grape tomatoes in various colors, always cut in half)
- Oven Roasted Asparagus
- Maytag Bleu Cheese, or any kind of bleu cheese you enjoy (Gorgonzola, Roquefort, Stilton)
On individual white plates, or a large white platter, layer sliced tomato with oven roasted asparagus, top with bleu cheese, squeeze with a bit of fresh lemon juice, drizzle with extra virgin olive oil and a fine balsamic vinegar, dust with desired amount of fresh cracked pepper and salt