Monday, August 6, 2012

Low Carb Monday.

Last night's dinner was a huge success, so I'm very excited to for our meal tonight.  I'm trying to rotate protein rich meat, fish and poultry meals with exciting vegetarian dishes every other night to keep us healthy and full of fresh fruits and veggies.  Tonight we'll be having and amazing dinner salad, packed with all the good stuff...

*Mesclun Salad with Veggies, Goat Cheese and Crispy Garlic*
(Courtesy of Epicurious & Rebecca Minkoff)
1 tbsp unsalted butter
4 cloves of garlic
2 large shallots
Juice of 1 large lemon
3 tbsp extra-virgin olive oil
2 tbsp Dijon mustard
1/2 cup pine nuts
About 10 cups mesclun
1 large orange bell pepper, seeded and coarsly chopped
4 cooked beets, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup dried cranberries
1 tbsp minced dill
1/8 tsp dried onion flakes
4 oz goat cheese, preferably fresh local

In a small saute pan over moderate heat, melt the butter until it begins to bubble slightly.  Add the garlic and saute, stirring occasionally, until golden brown and slightly crisp, about 2 minutes.  Pour the garlic and butter into a small bowl and let cool.  Do not clean the pan.

In a small bowl or measuring cup, combine the shallots, lemon juice, olive oil, and Dijon mustard.  Whisk to combine then season to taste with fine sea salt and freshly ground pepper. 

Return the small saute pan to the stove over low heat and toast the pine nuts, stirring occasionally, until aromatic and light golden brown, about 3 minutes.  Transfer to plate and let cool.

In large bowl, layer the meslcun, pepper, beets, tomatoes, cranberries, and pine nuts.  Add the dill. dried onion flakes, and fried garlic, including the butter from the bowl.  Shake the dressing thoroughly then drizzle it over the salad and toss to combine.  Season to taste with salt and pepper, crumble goat cheese over top, and serve.

This is a hearty, delicious salad that is sure to please even the pickiest of palates.  With a nice combo of veggies, tangy dressing and creamy goat cheese (just a little!), it makes for the perfect summertime dinner delight.  Both the hubbs and I LOVE it.  So darn tasty, it's hard to stop eating. 


p.s. I added alfalfa sprouts because I adore them.

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