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Napa Summer Greens with Tapenade and Goat Cheese Crostini
Chef: Julie Logue-Riordan
Food Mood: Light and Healthy
Cuisine: French

Servings: 6

Ingredients
4 cups mixed summer greens (Romaine, butter lettuce, and leaf lettuce, arugula, mizuna, tat soi, beet greens, and spinach), washed and spun dry and then roll in towels and keep in refrigerator until ready to use.

sea salt and freshly ground black pepper

3 Tblp walnuts toasted and coarsely chopped

12 slices 1/4 inch (on the diagonal) thick chewy peasant style bre.d,

1/4 cup fresh goat cheese

Honey and Lemon Vinaigrette Salad Dressing
Olive Tapenade

Method
1. Toast the bread lightly.

2. Spread each crostini first with goat cheese then top with a teaspoon of tapenade.

3. Place the greens in the salad bowl. Then add a little salt and pepper toss well then gradually add the vinaigrette salad dressing. Toss to lightly coat the leaves.

4. Place salad in individual bowls and garnish with walnuts and 2 crostini.

Notes
Always wait until just before serving to season the salad with salt. The salt will cause the greens to express their moisture they will become wilted.

Add the dressing at the last moment also one tablespoon at a time. It should be used sparingly and not drown the greens.

If you consider the dressing a seasoning you will achieve a better result as you can always add more but you can remove the dressing once it is on the salad. Pile the salad up in a fluffy mass on each plate then add the garnishes. This type of salad is perfect after a meal to refresh your palate and aid digestion so you can enjoy your dessert. It is also a refreshing way to start a meal.

Adapted from the Zuni Caf? Cookbook, by Judy Rodgers

Recipe source: www.cookingwithJulie.com