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Title: Salad of Bitter Greens with Goat Cheese Phyllo Sticks
Categories: Salad
Yield: 8 Servings
| "The Best of Food & Wine | ||
| 1991 Collection" | ||
| Shared by Dorothy Hair 6/94 | ||
| SALAD OF BITTER GREENS | ||
| 1/2 | lb | Dandelion Greens; torn into bite-size pieces |
| 1 | lb | Lettuce, Escarole; torn into bite-size pieces |
| 1/4 | lb | Lettuce, Radicchio; finely shredded |
| GOAT CHEESE PHYLLO STICKS | ||
| 4 | oz | Cheese, Montrachet or other soft goat cheese at room tempe |
| 7 | tb | Cheese, Parmesan freshly grated (2 ounces) |
| 1 | ts | Thyme, fresh finely chopped |
| 1/4 | ts | Pepper; freshly ground |
| 2 | Phyllo dough sheets | |
| 1/2 | c | Oil, olive |
| 1 1/2 | ts | Seeds, Sesame |
| 2 | tb | Vinegar, Sherry |
| 1 | ts | Mustard, dry |
| 1/4 | ts | Salt |
Rinse the escarole, fresh dandelion greens and radicchio in several changes of cold water. Dry well and set aside.
Preheat the oven to 350 degrees F. In a small bowl, combine the goat cheese, Parmesan, thyme and 1/8 teaspoon of the pepper. Mash with a fork to combine.
Brush 1 sheet of the phyllo dough with 1 tablespoon of the olive oil. Cut the dough into 9 equal squares. Cover all but 1 square with a slightly damp towel.
Form 1/2 tablespoon of the cheese mixture into a 2 inch log. Roll the log in the phyllo square and pinch the ends to seal. Repeat with the remaining 7 squares, then repeat the procedure with the second sheet of phyllo dough. Lightly brush the tops of the sticks with water. Sprinkle the sesame seeds on top and press lightly to help them adhere.
Arrange the phyllo sticks on a non-stick baking sheet. Bake on the lower shelf of the oven for 5 minutes. Transfer the baking sheet to the top shelf and bake the phyllo sticks for about 15 minutes longer, until golden. (The phyllo sticks can be prepared up to 1 day ahead and reheated before serving.)
Meanwhile, in a small bowl, combine the vinegar with the mustard, salt and the remaining 1/8 teaspoon pepper. Gradually whisk in the remaining 6 tablespoons olive oil.
In a large bowl, toss the escarole, dandelion and radicchio with the sherry vinaigrette. Arrange the salads on 8 individual plates and garnish each one with 2 warm phyllo sticks.
Source: "The Best of Food & Wine 1991 Collection", American Express Publishing Company, page 239 by Bob Chambers, Executive Chief of American Express Publishing Company ISBN0-916103-13-7
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