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Salad
Tomato and Mesclun Salad with Dill French Dressing and Toasted Chevrai Cheese |
This recipe was featured on
"You're the Chef" episode #414.
Buy this episode from WVIA.
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Yield: six dinner portions
Ingredients:
Dressing
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1/2 c. |
fresh dill, stemmed and chopped |
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1/4 c. |
white balsamic vinegar |
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3/4 c. |
salad oil |
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to taste |
salt |
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to taste |
ground black pepper |
Salad
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3 each |
large, ripe tomatoes, stemmed and cored, cut in half, one small pocket of seeds removed |
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1 each |
bag of Mesclun salad mix |
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6 each |
leek ties (optional) |
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12 oz. |
Chevrai or Montrachet style goat cheese, chilled, cut or shaped into 12 pieces |
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as needed |
extra virgin olive oil |
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as needed |
fine breadcrumbs |
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to taste |
salt |
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to taste |
ground black pepper |
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Dressing procedure:
Combine the dill with the vinegar, oil, salt and pepper. Refrigerate at least 4 hours or overnight.
Salad procedure:
Just before service, prepare the tomatoes. Tie the lettuce together in bundles, and insert a bundle into the small pocket where the seeds were in the tomato this should allow the salad to stand up in the tomato like it is a vase.
Chill the goat cheese until very firm. Cut using a warm knife dipped in oil. Lay the cheese into a shallow pan that has a thin layer of breadcrumbs, oil, salt and pepper in it. Pick up the cheese with a small spatula and grill for 45 seconds over high heat on the breadcrumb side only. Remove from the heat and set 2 pieces on each tomato.
Serve with the dressing drizzled around the plate.
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