12 Wonton skins
Corn oil, for frying
4 oz Goat cheese
1 oz Cream cheese
1 oz (about 2 Tbsps) sour cream
1 tbsp Chives, chopped
1 tbsp Fresh parsley
1/2 tsp Fresh thyme leaves
1 tsp Garlic, chopped
1 tsp Shallots, chopped
Black pepper, freshly
Ground
4 Hearts of palm, cut into
1/4-in slices
16 Cherry tomatoes or yellow
Teardrop tomatoes
SALAD DRESSING
2 tbsp Dijon mustard
1/2 tsp Garlic, chopped
1 tsp Salt
1/3 tsp White pepper
1 tbsp Red wine vinegar
5 tbsp Olive oil, extra virgin
SALAD MIX
1 Head Boston lettuce
1 1/4 Head red tip lettuce
1 Belgian endive
1/2 Head radicchio
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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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