Crisp Pasta and Goat Cheese Salad (Rezept)

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12 Wonton skins
 Corn oil, for frying
4 x ca. 30 gGoat cheese
1 x ca. 30 gCream cheese
1 x ca. 30 g(about 2 Tbsps) sour cream
1 EsslöffelChives, chopped
1 EsslöffelFresh parsley
1/2 TeelöffelFresh thyme leaves
1 TeelöffelGarlic, chopped
1 TeelöffelShallots, chopped
 Black pepper, freshly ground
Hearts palm, cut into 1/4-in slices
16 Cherry tomatoes or yellow teardrop tomatoes
 Salad Dressing:
2 EsslöffelDijon mustard
1/2 TeelöffelGarlic, chopped
1 TeelöffelSalt
1/3 TeelöffelWhite pepper
1 EsslöffelRed wine vinegar
5 EsslöffelOlive oil, extra virgin
 Salad Mix:
Head Boston lettuce
1 1/4 Head red tip lettuce
Belgian endive
1/2 Head radicchio


Qty Measurement Ingredient *-*

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

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