Lettuce Radicchio And Goat Cheese Salad Recipes

Steps:

• In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

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:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Steps:

• Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
• Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
• Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
• Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

Steps:

• Make the vinaigrette:
• In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
• Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
• Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.