Photo: Red Jalapeno "Texas" Salad with melted Goat Cheese Recipe
Ingredients
For the dressing:
- 2 cloves peeled garlic
- 1 teaspoon peeled and minced shallots
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon balsamic vinegar
- 2 tablespoons water
- 1/4 cup canola oil
- 1/4 cup olive oil
- 2 tablespoons finely chopped cilantro leaves
- 1 tablespoon fresh lime juice
- 1 red jalapeno, seeded and diced
- 2 teaspoons Dijon mustard
For the Salad:
- 1 large head red leaf lettuce
- 1 head romaine lettuce
- 4 to 6 ounces goat cheese, not crumbled
- 1/4 cup pine nuts, toasted right before serving
- Lime wedges
For the dressing:
Directions
Drop the garlic, shallots, Worcestershire, pepper sauce, vinegar and water into a blender, and puree until smooth. Add additional water if too thick. Slowly add first the canola oil, then the olive oil until the dressing has emulsified. If too thick, add additional water. Pour into a bowl; add the cilantro, lime juice, jalapeno and mustard.
For the salad:
Wash, dry and chop the lettuce into bite size pieces. Toss lettuce with dressing to coat. Cook's Note: You may have extra dressing. Crumble the Goat Cheese over the salad.
Now, toast your pine nuts, and while still hot add to the salad. This will melt the goat cheese and create a creamy spicy salad!
Serve with lime wedges.
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By stephaniemax_10...
san jose, ca
on December 24, 2010
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This is a great salad. i love pine nuts and goat cheese together and everyone i serve this to thinks it is amazing. always a pleaser!
By Chef #735612
LJ, TX
on December 14, 2009
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Absolutely yummy! I put an extra jalapeno in it. Perfect!
By paullyles_11282452
SAN JOSE, CA
on November 02, 2008
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Fantastic!!! I Saw the salad on the Emeril Live show and tried it a couple weeks ago with BBQ'ed steaks- it was a perfect side. If you are looking for a salad with a little personality- this is it.
Definately, as the cute blond boy on the show said- "don't walk away from your pine nuts," I burned my first batch! With that said, when taosted correctly and added to the salad hot, they melt the cheese nicely and make the whole salad creamy and rich.
As for spice, I didn't find it particularly hot (which is a good thing, there's just nice low level of heat to make it interesting.
Like I said, this is our new salad for anything that comes off the grill!!!
Another Cook from San Jose.
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