Goat's cheese salad
A low-Gi salad ideal that makes the ideal weekday supper
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Cut the frisee into manageable lengths to eat and shred the chicory leaves, arrange on a flat plate. Sprinkle on the pecans. Divide the goat's cheese between the croutons and grill briefly. Meanwhile, fry the bacon in 1 tbsp oil until very brown, add the vinegar to the pan and season. Spoon the bacon and dressing over the leaves and add croutons.
478 kcalories, protein 21.4g, carbohydrate 16.6g, fat 36.7 g, saturated fat 12.4g, fibre 0g, salt 0 g
Recipe from olive magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3893/
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Ingredients
- ½ frisée lettuce, washed and root trimmed off
- 1 head chicory , split into leaves
- 1 handful pecans , toasted
- 100g log goat's cheese , cut into 4 slices
- 2 slices sourdough bread , toasted and cut into 8 big croutons
- 4 bacon rashers, chopped
- olive oil
- 2 tbsp red wine vinegar or rasberry vinegar
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This luscious compote, from Gordon Ramsay, can be made with a variety of fruits – try apple, mango or even figs. It goes fabulously well with his rustic pâté
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- ½ frisée lettuce, washed and root trimmed off
- 1 head chicory , split into leaves
- 1 handful pecans , toasted
- 100g log goat's cheese , cut into 4 slices
- 2 slices sourdough bread , toasted and cut into 8 big croutons
- 4 bacon rashers, chopped
- olive oil
- 2 tbsp red wine vinegar or rasberry vinegar
478 kcalories, protein 21.4g, carbohydrate 16.6g, fat 36.7 g, saturated fat 12.4g, fibre 0g, salt 0 g
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06 June 2009
kasia rated and commented on this recipe
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