Travel Reference
In-Depth Information
153
Mixed Greens with
Goat Cheese, Roast Beets,
and Balsamic Vinegar
1 sweet baguette
(20-30 inches long)
CROUTONS
For the croutons, slice the baguette lengthwise, ¹/ 8 to ¼-
inch thick horizontally. This will leave you with 20 to
30-inch-long slices of baguette that are ¹/ 8 -¼ inch thick.
Brush the baguette slices with clarified butter or olive
oil (herbs may be added).
2-3 ounces butter, melted
(or olive oil)
Herbs (optional)
6 12-ounce aluminum cans
3 beets (size of a medium orange)
3 ounces olive oil
1½ quart mixed greens
Wrap bread around the side of an aluminum soda or
beer can loosely, so a small finger can be inserted be-
tween bread and can. (The baguette will expand as it
bakes, and this space allows room for the size increase.)
Overlap the end 2 inches over the beginning (loosely)
and trim any extra.
4 ounces goat cheese
1-2 ounces balsamic vinegar
¹/ ³ cup tomato, diced
¹/ ³ cup confetti flower
(or flowering herbs)
Place on sheet tray, with the seam side down. Bake at
350 degrees until light brown. Remove. Carefully slide
crouton off can. This leaves you with a circular crouton
with a hole in the center for salad.
May be stored 3 days in airtight container.
BEETS
Rub each beet with 1 ounce of olive oil and roast in
oven at 300 degrees until toothpick tender. Remove
and chill.
Peel and slice beets ¹/ 8 to ¼-inch thick. May be prepared
up to 2 days ahead.
Search WWH ::




Custom Search