Subject: Spinach and Goat Cheese Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 26 2002 - 10:40:33 EST
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F O O D F U N N Y
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Here's one in the "Words to Live By" category from reader Shari
Risoff:
A priest at a parochial school, wanting to point out the proper
behavior for church, was trying to elicit from the youngsters rules
that their parents might give before taking them to a nice restaurant.
"Don't play with your food," one second-grader cited.
"Don't be loud," said another, and so on.
"And what rule do your parents give you before you go out to eat?"
the priest inquired of one little boy.
Without batting an eye, the child replied, "Order something cheap."
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T O D A Y ' S R E C I P E
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Artisanal goat cheeses are now available in most parts of the world,
and Australia is no exception. Use a firm, aged goat cheese in this
recipe for best results.
Spinach and Goat Cheese Salad
Note: Even though this recipe calls for an uncooked egg, the acidity
of the dressing eliminates any risk of salmonella contamination.
4 cups (1 L) fresh spinach leaves, washed and stems removed
1/2 cup (125 ml) fresh basil leaves
1/2 lb (250 g) goat cheese, crumbled or sliced
1/2 cup (125 ml) pine nuts (pignoli), toasted
1 egg, lightly beaten
1 scallion (spring onion), green and white parts, chopped
1 Tbs (15 ml) fresh lemon juice
2 Tbs (30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) extra-virgin olive oil
Arrange the spinach and basil leaves on 4 to 6 salad plates. Top with
the goat cheese and half the pine nuts. Combine the remaining pine
nuts, egg, scallion, lemon juice, vinegar, salt, and pepper in an
electric blender or food processor. Process, adding the olive oil in
a thin stream, until the dressing is smooth. Add more olive oil if
necessary to thin the dressing. Spoon over the salad and serve
immediately. Serves 4 to 6.
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