Arugula and Radicchio Salad with Warm Goat Cheese and Olive Dressing
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 6
Ingredients
3 tablespoons fine, unflavored dried bread crumbs 2 teaspoons minced fresh thyme leaves 2 teaspoons minced fresh rosemary 1 small log goat cheese (4 ounces), cut into 6 equal rounds1 tablespoon extra-virgin olive oil 1 medium clove garlic, minced3 tablespoons red wine vinegar ½ cup oil-cured black olives, pitted and chopped fine¼ teaspoon table salt ⅛ teaspoon ground black pepper 4 large bunches arugula, washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 ½ cups, loosely packed)⅓ cup extra-virgin olive oil 1 medium head radicchio, washed, dried, and leaves torn into bite-sized pieces (about 2 ½ cups, loosely packed)
Before You Begin
Goat cheese can be difficult to slice neatly. If you have trouble, try wiping the knife blade with a cold, damp kitchen towel before each slice.
Instructions
- Adjust oven rack to center position and heat oven to 375 degrees. Stir bread crumbs and 1 teaspoon each of the thyme and rosemary to combine in a shallow pie pan. Brush goat cheese rounds lightly with 1 tablespoon olive oil and gently press both sides and edges in bread crumb mixture to coat thoroughly with bread crumb mixture (can be done up to 1 hour before serving time and refrigerated on baking sheet until ready to bake).
- Whisk garlic, vinegar, olives, remaining thyme and rosemary, salt, and pepper in small bowl; gradually whisk in remaining 1/3 cup olive oil; set aside.
- Just before serving, bake breaded goat cheese rounds until warm throughout but not at all browned, 5 to 7 minutes. Meanwhile, whisk dressing to re-blend and toss greens and dressing to coat in large mixing bowl. Divide dressed greens among 6 serving plates. Remove cheese rounds from oven; top each salad with one round and serve immediately.
Time
40 minutesYield
Serves 6Ingredients
3 tablespoons fine, unflavored dried bread crumbs
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary
1 small log goat cheese (4 ounces), cut into 6 equal rounds
1 tablespoon extra-virgin olive oil
1 medium clove garlic, minced
3 tablespoons red wine vinegar
½ cup oil-cured black olives, pitted and chopped fine
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 large bunches arugula, washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 ½ cups, loosely packed)
⅓ cup extra-virgin olive oil
1 medium head radicchio, washed, dried, and leaves torn into bite-sized pieces (about 2 ½ cups, loosely packed)
Ingredients
3 tablespoons fine, unflavored dried bread crumbs
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary
1 small log goat cheese (4 ounces), cut into 6 equal rounds
1 tablespoon extra-virgin olive oil
1 medium clove garlic, minced
3 tablespoons red wine vinegar
½ cup oil-cured black olives, pitted and chopped fine
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 large bunches arugula, washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 ½ cups, loosely packed)
⅓ cup extra-virgin olive oil
1 medium head radicchio, washed, dried, and leaves torn into bite-sized pieces (about 2 ½ cups, loosely packed)
Ingredients
3 tablespoons fine, unflavored dried bread crumbs
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary
1 small log goat cheese (4 ounces), cut into 6 equal rounds
1 tablespoon extra-virgin olive oil
1 medium clove garlic, minced
3 tablespoons red wine vinegar
½ cup oil-cured black olives, pitted and chopped fine
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 large bunches arugula, washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 ½ cups, loosely packed)
⅓ cup extra-virgin olive oil
1 medium head radicchio, washed, dried, and leaves torn into bite-sized pieces (about 2 ½ cups, loosely packed)
Why This Recipe Works
The secret to a warm winter salad recipe was to use greens with hardy textures and assertive flavors. The crisp texture of greens such as escarole, radicchio, arugula, and watercress could withstand a dousing with warm dressing or the addition of a hot ingredient without becoming so wilted that they were no longer a pleasure to eat.
Before You Begin
Goat cheese can be difficult to slice neatly. If you have trouble, try wiping the knife blade with a cold, damp kitchen towel before each slice.
Instructions
- Adjust oven rack to center position and heat oven to 375 degrees. Stir bread crumbs and 1 teaspoon each of the thyme and rosemary to combine in a shallow pie pan. Brush goat cheese rounds lightly with 1 tablespoon olive oil and gently press both sides and edges in bread crumb mixture to coat thoroughly with bread crumb mixture (can be done up to 1 hour before serving time and refrigerated on baking sheet until ready to bake).
- Whisk garlic, vinegar, olives, remaining thyme and rosemary, salt, and pepper in small bowl; gradually whisk in remaining 1/3 cup olive oil; set aside.
- Just before serving, bake breaded goat cheese rounds until warm throughout but not at all browned, 5 to 7 minutes. Meanwhile, whisk dressing to re-blend and toss greens and dressing to coat in large mixing bowl. Divide dressed greens among 6 serving plates. Remove cheese rounds from oven; top each salad with one round and serve immediately.
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