Edamane Garden Salad With Herbed Goat Cheese Recipes

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

Steps:

• Cheese:.
• Combine garlic, thyme, pepper, salt, and oil in a bowl.
• Whisk to incorporate ingredients.
• Place the cheese slices into the mixture making sure to coat all sides.
• Cover and refrigerate overnight.
• Dressing:.
• Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
• Before serving place a cookie sheet in oven and preheat to 350°.
• Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
• Transfer the cheese onto the hot pan and cook for 8 minutes.
• Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
• Serve while cheese is warm.
• Prep time does not include chilling time.

Steps:

• In a large skillet, heat 1 teaspoon of the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 5 minutes.
• Transfer the bacon to a plate. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. Add the garlic and cook until golden, 2 minutes.
• Transfer the onions and garlic to a plate.
• Meanwhile, bring a large saucepan of salted water to a boil. Add the edamame, peas and sugar snap peas and cook until the sugar snaps are crisp-tender, about 4 minutes.
• Drain and cool under running water. Pat dry.
• In a large bowl, mix the lemon juice with the mustard and the remaining 3 tablespoons plus 2 teaspoons of olive oil.
• Add the edamame, peas, sugar snaps, bacon, onion wedges, garlic and mint. Season the salad with salt and pepper and toss until combined. Sprinkle the goat cheese over the salad and serve at room temperature.

Steps:

• Bring a pot of salted water to a boil. Add the edamame and cook 3 to 5 minutes. Drain and rinse under cold water.
• Place the greens in a large salad bowl. Add the edamame, carrots, tomatoes, cucumber, and red onion. Toss well. Top with crumbled herbed goat cheese.
• For the vinaigrette. Whisk all ingredients together and pour over salad.