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Ingredients Jump to Instructions ↓

  1. 12 Wonton skins

  2. Corn oil, for frying 4 oz Goat cheese

  3. 1 oz Cream cheese

  4. 1 oz (about 2 Tbsps) sour cream

  5. 1 tb Chives, chopped

  6. 1 tb Fresh parsley

  7. 1/2 ts Fresh thyme leaves

  8. 1 ts Garlic, chopped

  9. 1 ts Shallots, chopped

  10. Black pepper, freshly Ground 4 Hearts of palm, cut into 1/4-in slices

  11. 16 Cherry tomatoes or yellow

  12. Teardrop tomatoes

  13. --SALAD DRESSING--

  14. 2 tb Dijon mustard

  15. 1/2 ts Garlic, chopped

  16. 1 ts Salt

  17. 1/3 ts White pepper

  18. 1 tb Red wine vinegar

  19. 5 tb Olive oil, extra virgin

  20. --SALAD MIX--

  21. 1 Head Boston lettuce

  22. 1 1/4 Head red tip lettuce

  23. 1 Belgian endive

  24. 1/2 Head radicchio

  25. 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

  26. 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

  27. 4 salads. Recipe: Chez Nous,

  28. 217 S. Avenue G, Humble, TX

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