Red Jalapeno Salad With Melted Goat Cheese Food

SALAD WITH WARM GOAT CHEESE

Salad with Warm Goat Cheese image

Provided by Ina Garten

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Red Bell Pepper, Spinach, and Goat Cheese Salad with Oregano Dressing image

Categories Salad Cheese Leafy Green Pepper No-Cook Fourth of July Picnic Low Carb High Fiber Low Sodium Goat Cheese Celery Spinach Bell Pepper Summer Healthy Oregano Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
4 cups (packed) baby spinach leaves, coarsely chopped (about 4 ounces)
1 1/2 large red bell peppers, diced
1 1/2 cups diced celery (about 3 stalks)
3/4 cup crumbled soft fresh goat cheese
1/3 cup chopped red onion

Steps:

Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.

RED JALAPENO SALAD WITH MELTED GOAT CHEESE

RED JALAPENO SALAD WITH MELTED GOAT CHEESE image

Categories Salad Cheese Vegetarian Quick & Easy Backyard BBQ

Yield 6 6

Number Of Ingredients 16

Ingredients

1 tsp chopped shallots
1 small garlic clove
2 tsp hot pepper sauce
1 tsp worcestershire sauce
½ tsp balsamic vinegar
2 TBS water + more if needed
2 TBS Dijon mustard
¼ cup Canola oil
¼ cup olive oil
1 seeded and chopped red jalapeno
¼ cup chopped cilantro
juice of 1 lime + extra limes for serving
1 head of Romaine hearts, washed and dried
1 head of Red Leaf lettuce, washed and dried
6 ounces goat cheese, not crumbled
½ cup pine nuts, toasted

Steps:

In a Blender combine the first 7 ingredients. Add more water if needed. Slowly drizzle in first the canola oil then the olive oil. Pour into bowl and add the jalapeno, cilantro and lime. Can be made up to 1 day ahead, cover and chill. Combine lettuce in bowl and toss with dressing to coat. Crumble goat cheese on top of salad - do not toss. Toast pine nuts and immediately pour on top of goat cheese till melted and creamy, toss and enjoy! *Serve with lime wedges.

VEGETABLE SALAD WITH GOAT CHEESE

Vegetable Salad with Goat Cheese image

Categories Salad Potato Steam Quick & Easy Spring Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)
1/2 cup pitted Kalamata olives or other brine-cured black olives
6 anchovy fillets
1 tablespoon drained capers
1 garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 green onions (white and pale green parts only), thinly sliced
5 teaspoons chopped fennel fronds (optional)
4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
Fresh basil sprigs

Steps:

Steam potatoes until tender, about 10 minutes. Cool completely.
Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

JALAPEñO GRILLED CHEESE

Jalapeño Grilled Cheese image

Transform stuffed jalapeños into a sandwich with our Jalapeño Grilled Cheese recipe. This Jalapeño Grilled Cheese includes pretzels for extra crunch.

Provided by My Food and Family

Categories Dairy

Time 15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 slices multi-grain bread
2 KRAFT Big Slice Pepper Jack Cheese Slices
1 small jalapeño pepper, thinly sliced
2 KRAFT Singles
1 egg
3 Tbsp. milk
1/3 cup finely crushed pretzels
4 tsp. unsalted butter, divided

Steps:

Fill bread slices with next 3 ingredients to make 2 sandwiches.
Whisk egg and milk in pie plate until blended. Dip sandwiches, 1 at a time, in egg mixture, then in pretzel crumbs, turning to evenly coat both sides of each sandwich with both ingredients.
Melt 2 tsp. butter in medium skillet on medium heat. Add sandwiches; cook 2 min. or until bottoms are golden brown. Add remaining butter to skillet; turn sandwiches. Cook 2 min. or until bottoms of sandwiches are golden brown and cheeses are melted.

Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 155 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

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