Chevre Salad:
9 ounces chevre (goat cheese)
1 sprig each thyme, rosemary, basil and dill
Dash salt and pepper
Roasted Vegetables:
12 slices red pepper
12 slices portobello mushroom
12 halves cherry tomato
6 slices zucchini (sliced lengthwise)
1/2 cup olive oil
1 tablespoon fresh thyme
1 tablespoon minced garlic (optional)
Pinch salt and pepper
Black Olive Dressing, recipe below
Assorted baby salad greens, approximately one handful per person
For the salad: Rough chop the herbs (chervil or other favorite herbs can be substituted, if desired, but fresh herbs are always best). Mix together herbs and cheese (he used his hands) and form six discs about 1 1/2 inches in diameter. (Either domestic or imported goat cheese can be used.)
For the roasted vegetables: Mix together vegetables, oil and seasonings in a bowl, place on a tray and slowly bake at 250 degrees for one hour. (Grilling is another option; they lightly sauteed them at the demonstration.)
Presentation: Wrap chevre in roasted zucchini strips, place on baking sheet with other vegetables and heat at 350 degrees for 5 minutes. (Either oil the pan, or line with parchment or waxed paper; oil the paper, too.)
Toss salad greens lightly in dressing and set aside.
On a plate, place chevre round in center of plate.
Place salad greens in chevre, emerging out of the center of the cheese. Toss remaining vegetables in dressing and place around plate. Serves 6.
Black Olive Dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup black olives (pits removed)
Pinch salt and pepper
Pinch dry mustard
Place all ingredients in a blender and puree until smooth.
Michael Uricchio,
executive chef of Laforet
Thursday, February 01, 2001
