Cheese Croutons

March 30, 2021

Vinaigrette:
2 teaspoons Dijon style mustard
1 tablespoon minced fresh parsley leaves
Salt and freshly ground pepper to taste
1/4 cup walnut oil
1 tablespoon freshly squeezed lemon juice
1 small shallot, minced
1 clove garlic, minced
Goat Cheese Croutons:
2 (3-inch) soft goat cheese logs
1/4 cup extra-virgin olive oil
1/4 cup fine bread crumbs
1/4 cup nuts (walnuts, pecans, hazelnuts), ground

Salad Ingredients:
2 small heads of Boston lettuce, wash well, spun dry, and shredded fine
1 small heat of radicchio, washed well, spun dry, and shredded fine

DIRECTIONS

Vinaigrette:

In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

Salad:

In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons.

Goat Cheese Croutons:
Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.

Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.

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