Crispy Wonton & Goat Cheese Salad
Crispy Wonton and Goat Cheese Salad recipe
Yield
4 servingsPrep
30 minCook
5 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
wonton wrappers
|
*
|
| 1 | x |
corn oil
for frying |
*
|
| 4 | ounces |
goat (chevre) cheese
|
|
| 1 | ounce |
cream cheese
|
|
| 1 | ounce |
sour cream
about 2 tablespoons |
|
| 1 | tablespoon |
chives
chopped |
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| ½ | teaspoon |
thyme
fresh |
*
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | teaspoon |
shallots
chopped |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | each |
palm
hearts, cut into 1/4 inch slices |
* |
| 16 | each |
cherry tomatoes
or yellow teardrop tomatoes |
|
| Salad dressing | |||
| 2 | tablespoons |
dijon mustard
|
|
| ½ | teaspoon |
garlic
chopped |
|
| 1 | teaspoon |
salt
|
|
| ⅓ | teaspoon |
white pepper
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 5 | tablespoons |
olive oil, extra-virgin
|
|
| Salad mix | |||
| 1 | head |
boston lettuce
|
|
| 1 ¼ | heads |
red lettuce
|
|
| 1 | head |
belgian endive
|
|
| ½ | head |
radicchio
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
wonton wrappers
|
*
|
| 1 | x |
corn oil
for frying |
*
|
| 115.6 | ml/g |
goat (chevre) cheese
|
|
| 28.9 | ml/g |
cream cheese
|
|
| 28.9 | ml/g |
sour cream
about 2 tablespoons |
|
| 15 | ml |
chives
chopped |
|
| 15 | ml |
parsley leaves
fresh |
|
| 2.5 | ml |
thyme
fresh |
*
|
| 5 | ml |
garlic
chopped |
|
| 5 | ml |
shallots
chopped |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | each |
palm
hearts, cut into 1/4 inch slices |
* |
| 16 | each |
cherry tomatoes
or yellow teardrop tomatoes |
|
| Salad dressing | |||
| 3E+1 | ml |
dijon mustard
|
|
| 2.5 | ml |
garlic
chopped |
|
| 5 | ml |
salt
|
|
| 1.7 | ml |
white pepper
|
|
| 15 | ml |
red wine vinegar
|
|
| 75 | ml |
olive oil, extra-virgin
|
|
| Salad mix | |||
| 1 | head |
boston lettuce
|
|
| 1.3 | heads |
red lettuce
|
|
| 1 | head |
belgian endive
|
|
| 0.5 | head |
radicchio
|
*
|
Directions
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke).
Set aside.
In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots.
Season to taste with the freshly ground pepper.
Set aside.
Dressing: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar.
With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency.
Set aside.
To prepare the lettuce: Separate the lettuce leaves; then tear each leaf into bite-size pieces.
In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces.
Set aside.
Assembly of Salads: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture.
On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton.
Top with a second wonton, cheese-side down.
Some of the lettuce will spread out onto the plate.
Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing.
