Mixed Braised Salad with Goat Cheese Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onions | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Red bell pepper - 1 cup, cut to strips | ||
| Garlic | 1 Clove (5gm), minced | |
| Walnuts - 1/2 ounce, shelled and broken into pieces | ||
| Bacon - 2 slices, crisp and crumbled | ||
| Red wine vinegar | 2 Tablespoon | |
| Lemon zest | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Spinach leaves - 4 cups, thoroughly washed and drained, torn into bite-size pieces | ||
| Boston lettuce | 1 Cup (16 tbs) | |
| Bibb lettuce - 1 cup, torn | ||
| Red leaf lettuce - 1 cup, torn | ||
| Green leaf lettuce | 1 Cup (16 tbs) | |
| French goat cheese | 1 Ounce, crumbled | |
Directions
MAKING
1) In a 10-inch skillet, heat oil.
2) To the skillet, add the onions, mushrooms, bell pepper, and garlic.
3) Over medium heat, cook this mixture for 10 minutes, or until the vegetables are tender-crisp. Stir as required in between.
4) Now, add the nuts, bacon, vinegar, lemon zest and lemon juice. Mix well.
5) Bring this mixture to a boil, cooking for about a minute. Stir constantly as you cook.
6) Now, add the spinach and lettuce. Mix well.
7) Cook, covered for 2 to 3 minutes, until the leaves are wilted.
SERVING
8) Serve the Mixed Braised Salad in a serving platter, topped with cheese.
1) In a 10-inch skillet, heat oil.
2) To the skillet, add the onions, mushrooms, bell pepper, and garlic.
3) Over medium heat, cook this mixture for 10 minutes, or until the vegetables are tender-crisp. Stir as required in between.
4) Now, add the nuts, bacon, vinegar, lemon zest and lemon juice. Mix well.
5) Bring this mixture to a boil, cooking for about a minute. Stir constantly as you cook.
6) Now, add the spinach and lettuce. Mix well.
7) Cook, covered for 2 to 3 minutes, until the leaves are wilted.
SERVING
8) Serve the Mixed Braised Salad in a serving platter, topped with cheese.
Chef
