CRISP CHEESE....................? fun presentation
INGREDIENTS
VINAIGRETTE
2 to 3 lemons
1 Tbsp EVOO
1 tsp Dijon mustard
1 tsp honey
1 tsp chopped fresh oregano leaves
1 garlic clove, pressed
SALAD & CHEESE SHELLS
2 cups fresh green beans, trimmed and halved
1 cup rape tomatoes, halved
1/4 cup pitted kalamata olives, drained and quartered
1 shallot, thinly sliced
2 ounces kasseri cheese (a Greek melting cheese in appetizer saganaki, sharp, salty flavor and hard texture)
1 Tbsp all-purpose flour
1/4 tsp each salt and coarsely ground black pepper
DIRECTIONS
PREP 15 NINUTES TOTAL 30 MINUTES YIELD 4 SERVINGS (3/4 CUP EACH) CALORIES 150 SODIUM 450
1. For vinaigrette, juice lemons to measure 1/4 cup. Combine lemon juice and remaining vinaigrette ingredients in Stainless Bowl. Whisk with Stainless Whisk and set aside.
2. Fill Bowl halfway with ice water; set aside. Place green beans and 1/4 cup water into large cooker, cook on high 2 to 3 minutes or until beans are crisp-tender; drain and immediately plunge into ice water. let stand 5 minutes; drain and pat dry with paper towels. Add beans, tomatoes, olives and shallot to vinaigrette in mixing bowl; mix gently and set aside.
3. Coarsely grate cheese. Combine cheese and flour in Small Bowl; this helps prevent sticking and makes the cheese shells crispier. Toss to coat. Spray skillet (not stainless) with EVOO; heat over medium-high heat 1 to 3 minutes or until shimmering. In Skillet, divide cheese evenly into four small piles, spreading evenly to form 3 inch disks. Cook, uncovered, 1 to 2 minutes or until cheese is bubbling and edges are golden brown. Carefully turn and cook an additional 1 to 2 minutes or until bottoms are golden brown.
4. Remove from heat and immediately place centers of disks over edge of Skillet to form shells. Cool 1 to 2 minutes or until cheese is firm. Serve green bean salad in cheese shells. sprinkle with salt and black pepper.
No comments:
Post a Comment