Warm salad of frisee and peppers

4 Servings

Ingredients

Quantity Ingredient
6 ounces Frisee salad; washed, spun dry to yield 6 to 7 cups (may substitute curly endive)
4 Red bell peppers; roasted, peeled then seeded, julienned
½ cup Black nyon olives; (may substitute nicoise)
2 smalls Goat cheese; either crotin de chavignol or coach farm disks
4 slices Crusty french bread; 1inch thick
4 tablespoons Extra virgin olive oil
2 tablespoons Red wine vinegar
Salt and pepper to taste

Directions

Preheat broiler.

In a large mixing bowl, place frisee, peppers and olives and set aside.

Split the cheeses across their equator and mash each half into a piece of bread. Place under broiler and cook until blistered and bubbling, about 1 to 2 minutes.

Meanwhile, toss salad with oil and vinegar, salt and pepper and divide among 4 plates. Place 1 piece of bread with cheese on top of each salad and serve.

Yield: 4 servings

Notes: Recipes for #ME1A13 Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO # ME1A13 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@...> on Jan 19, 1998

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