Greens With Goat Cheese Croutons

INGREDIENTS

Vinaigrette:
1 tablespoon freshly squeezed lemon juice
1 small shallot, minced
1 clove garlic, minced
2 teaspoons Dijon style mustard
1 tablespoon minced fresh parsley leaves
Salt and freshly ground pepper to taste
1/4 cup walnut oil

Salad Ingredients:
2 small heads of Boston lettuce, wash well, spun dry, and shredded fine
1 small heat of radicchio, washed well, spun dry, and shredded fine

Goat Cheese Croutons:
2 (3-inch) soft goat cheese logs
1/4 cup extra-virgin olive oil
1/4 cup fine bread crumbs
1/4 cup nuts (walnuts, pecans, hazelnuts), ground

DIRECTIONS

Vinaigrette:

In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

Salad:

In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons.

Goat Cheese Croutons:
Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.

Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.

Mozzarella And Tomato Salad

INGREDIENTS

4 large tomatoes
4 tablespoons olive oil
ground black pepper to taste
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips

DIRECTIONS

Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

California Corn Salad

INGREDIENTS

2 Ears corn (or more)
1 Small red bell pepper *
1 Small green bell pepper*
2 Small yellow squash, sliced
2 Sm zucchini, sliced diag.
2 Small Japanese eggplants*
4 Basil leaves -- chopped
1 Bunch arugula **
1 Bunch red leaf lettuce ***
1/2 c Rice wine vinegar
1/2 c Walnut or olive oil
Salt, pepper

DIRECTIONS

Note: In lieu of parboiling, the vegetables can be sautéed in olive oil until tender-crisp, if desired.
*Note: Bell peppers should be cut in strips. (**Bibb lettuce may be used instead of arugula.
***Red leaf lettuce should be sliced.

Cut corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted water to rolling boil. Drop pepper strips into boiling water. Parboil 1 minute or until color heightens. Remove peppers with slotted spoon and drain. Refresh in bowl of cold water. Set aside.

Add yellow squash, zucchini and eggplants to boiling water. Parboil 2 minutes. Remove with slotted spoon and drain. Set aside.

Toss basil with arugula and red leaf lettuce. Arrange greens on large, shallow platter or tray. In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste. Add corn kernels to dressing, toss and drain, reserving dressing. Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center.

Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly. Arrange red, green and yellow vegetables in sections between corn kernel spokes. Pour any remaining dressing over salad.

Makes 6 to 8 servings