- Betty Rosbottom - http://bettyrosbottom.com -

Cooking in Paris When the Temperatures Soar

Posted By brosbottom On June 19, 2017 @ 8:57 am In Food News | 6 Comments

Cherry Tomato and Radish Salad in Orange Vinaigrette with Whipped Chèvre

Orange Vinaigrette
4 tbsp freshly orange juice
2 tsp fresh lemon juice
1tsp grated orange zest
1 tsp Dijon mustard
1/2 tsp kosher salt
2 tbsp finely chopped shallots
4 tbsp canola or vegetable oil

Cherry Tomato and Radish Salad
4 generous cups ripe cherry tomatoes, halved
8 medium radishes trimmed and cut crosswise into paper-thin slices
1 cup very thinly sliced red onion cut into 1-inch lengths
1 cup fresh chèvre (such as Chavrie) at room temperature
2 tbsp  or up to 2/3 cup milk, preferably whole or 2%
4 tsp minced chives
4 tsp chopped tarragon
Kosher salt
Freshly ground black pepper
40 medium basil leaves, torn into large pieces
Sea salt such as fleur de sel

1. For the vinaigrette, in a medium nonreactive bowl, whisk the orange and lemon juices, orange zest, mustard, and salt together. Stir in the shallots and then whisk in the oil. (Vinaigrette can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

2. For the salad, place the tomatoes radishes, and red onion in a large bowl and toss with 2/3 of the vinaigrette. Let the tomato mixture marinate while you prepare the whipped chèvre.

3. For the whipped chèvre, break the cheese into chunks and place in a medium bowl. Gradually, whisk in  2 tablespoons of the milk or enough until mixture has the consistency of sour cream.. Depending on how creamy your chèvre is, you may need as little as 2 tablespoons or up to  2/3 cup milk. (See note following this recipe.) Stir in the chives and tarragon. Season cheese with salt and pepper.

3. To assemble the salad, add the basil leaves to the tomatoes and radishes and toss well.
Spoon the mixture into 4 shallow bowls along with any juices. Using a teaspoon, garnish each salad with several spoonfuls of the whipped chèvre. Spoon some the remaining dressing over each serving and sprinkle each with sea salt and a grind of pepper. Serves 4.

Cooking note:  If you are using an extra creamy chèvre such as Chavrie, you will need only about 2 tablespoons of milk. Creamy, but firmer goat cheeses will require more milk. After 2 tablespoons, add the milk, very gradually about 1 to 2 teaspoons at a time, until you get the right consistency.

Copyright Betty Rosbottom 2017

Article printed from Betty Rosbottom: http://bettyrosbottom.com

URL to article: http://bettyrosbottom.com/2017/06/19/cooking-in-paris-when-the-temperatures-soar/

Copyright © 2014 Betty Rosbottom. All rights reserved.