Crisp Pasta & Goat Cheese Saladpasta, salads 12 wonton skins 1 corn oil, for frying 4 oz goat cheese 1 oz cream cheese 1 oz (about 2 tbsps) sour cream 1 tablespoon chives, chopped 1 tablespoon fresh parsley 1/2 teaspoon fresh thyme leaves 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 1 black pepper, freshly 1 ground 4 hearts of palm, cut into 1 1/4-in slices 16 cherry tomatoes or yellow 1 teardrop tomatoes ----SALAD DRESSING---- 2 tablespoon dijon mustard 1/2 teaspoon garlic, chopped 1 teaspoon salt 1/3 teaspoon white pepper 1 tablespoon red wine vinegar 5 tablespoon olive oil, extra virgin ----SALAD MIX---- 1 head boston lettuce 1 1/4 head red tip lettuce 1 belgian endive 1/2 head radicchio 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 |
