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Mixed greens and potatoes tossed with a Dijon vinaigrette and topped with crispy, golden baked goat cheese disks.
Put the potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce and simmer for 25 minutes, or until fork tender. If the potatoes are really big it may take 35-45 minutes. When done, rinse potatoes under cold water to stop the cooking, and chop into bite size pieces. Set aside
While the potatoes are simmering, heat the broiler to high, and brush a rimmed baking sheet with olive oil.
Make the dressing in a small bowl by whisking together the vinegar, mustard, and ¼ teaspoon each of salt and pepper. Slowly pour in ¼ cup of the olive oil, whisking constantly, to emulsify. It will be nice and thick when done. Set aside.
Pour some breadcrumbs into a shallow bowl. Set aside. In a second shallow bowl, whisk together the egg and ¼ teaspoon each salt and pepper. Set aside. Slice the goat cheese into 1” thick rounds, and then flatten with the palm of your hand into ½” thick disks. Dip the cheese disks into the egg mixture, then into the breadcrumbs to lightly coat. Place the breaded cheese disks onto the oiled baking sheet and lightly brush the top of them with olive oil.
Place the cheese disks into the oven and broil until nice and crisp and golden brown, about 5 minutes.
Place the salad greens and chopped potatoes into a large bowl and add the dressing in increments, tossing to coat, until your desired flavor is reached. Serve and top with the cheese crisps.
Peppery watercress pairs beautifully with the sweetness of strawberries and earthy flavor of toasted hazelnuts. Served with a red wine vinaigrette.
A classic southwest salad made with kale for extra nutrition and topped with a homemade cumin ginger sage dressing.
I had never had fennel before, but when I tasted this salad I absolutely loved it and over the years I have changed the recipe to include Meyer lemons and truffle cheese. It’s really refreshing. The bitterness of the baby arugula with the tart lemon dressing and the salty Parmesan cheese makes it perfect.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!