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Salad With Goat-Cheese Croutons

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“Adapted from a Gourmet Magazine recipe and tweaked quite a bit. The original called for a kind of chicory, a green I can't easily get and am not that fond of. I suggest that those who want a slightly bitter green use the chicory or escarole. I like it a lot with less bitter greens (sometimes I mix the romaine with mesclun or baby spring greens) and goat cheese packed in olive oil with basil leaves sold at the local farmer's market. If you can't get the oil-packed version (basil optional), blend the goat cheese with 1 Tbs olive oil.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make croutons: Spread cheese on 4 slices of bread and top with other 4 slices. In a large skillet over medium-high heat, saute cheese sandwiches in oil about 1 1/2 minutes per side until golden. Cut into small cubes.
  2. Make dressing: Whisk together vinegar through shallots. Gradually whisk in oil in a steady stream.
  3. In a large salad bowl, toss mesclun or other greens with croutons and dressing. Pass a pepper grinder at the table.

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