This is soooo delicious. (I should have made this tonight instead of the coleslaw).
SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)
INGREDIENTS:
2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)
DIRECTIONS:
1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).
2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).
4 servings.
Edited from Pierre Franey's "Cooking In France"
SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)
INGREDIENTS:
2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)
DIRECTIONS:
1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).
2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).
4 servings.
Edited from Pierre Franey's "Cooking In France"