Bay Wolf Salad Of Bitter Greens With Shepherd's Cheese

Name: Bay Wolf Salad Of Bitter Greens With Shepherd's Cheese
Total time: 15 min
Yield: Four generous or six small servings
Cuisine: french
Ingredients: 4 slices French bread, crusts removed, cut in 1/4-inch cubes, enough to make 1 cup; 6 tablespoons light, extra-virgin olive oil; 3 1/2 ounces Shepherd's cheese, enough to make approximately 1 1/2 lightly packed cups; 2 tablespoons balsamic vinegar, or to taste; 2 quarts bitter greens (see note) torn into bite-size pieces; Black and white peppercorns mixed half and half in grinder

By Leslie Land

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; CHURNS FOR THE BETTER

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Ingredients

Yield:Four generous or six small servings

4slices French bread, crusts removed, cut in ¼-inch cubes, enough to make 1 cup
6tablespoons light, extra-virgin olive oil
3½ounces Shepherd's cheese, enough to make approximately 1½ lightly packed cups
2tablespoons balsamic vinegar, or to taste
2quarts bitter greens (see note) torn into bite-size pieces
Black and white peppercorns mixed half and half in grinder

Ingredient Substitution Guide

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Preparation

Step 1
In a small, heavy skillet over medium heat, saute the bread cubes in two teaspoons of oil until they are golden and crisp throughout. Drain on absorbent paper and set aside.
Step 2
Use a mandoline or cheese slicer to shave very thin slices of cheese roughly one by two inches. They should be thin enough so that the edges look frayed and curl slightly. Set cheese aside.
Step 3
Combine the remaining oil with the vinegar, beat well and taste. The dressing should be sharp but not unpleasantly acid. More vinegar may be needed.
Step 4
Toss the greens and croutons with the dressing and divide among serving plates. ''Float'' the cheese slices on the salads and top each with a light speckling of freshly ground peppers.

Tip

Greens should be a balanced assortment of whatever is best in the market. Choose among arugula, radicchio, baby mustard, dandelion, endive, chicory, cress, etc.