Green Salad With Goat-Cheese Vinaigrette
Published May 11, 1985
- Total Time
- 20 minutes
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Ingredients
1 head bibb lettuce
1 bunch arugula
1 head radicchio
10 stems Italian parsley
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
⅔ cup crumbled goat cheese (see note)
Freshly ground black pepper
Nutritional analysis per serving (2 to 4 servings)
5 grams carbs; 14 milligrams cholesterol; 229 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 2 grams fiber; 165 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
- Step 2
Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
- Step 3
Beat oil and vinegar together until well emulsified.
- Step 4
Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.
A fairly dry, tangy goat cheese is best for this recipe. A couple of the very small cheeses called crottins would be excellent.
Private Notes