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Arugula and Chanterelle Salad with Vacherin Croutons

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  35 Minutes
  6 Servings
Vacherin is a rich, runny cheese. If it is unavailable, Brie or Camembert can be used instead.
RECIPE INGREDIENTS
For Vinaigrette:
1 tablespoon red wine vinegar
1 tablespoon raspberry vinegar
1 teaspoon minced shallot
1/4 teaspoon sugar
3 tablespoons canola oil
1 tablespoon hazelnut oil
1 teaspoon thyme leaves
1 teaspoon minced chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
For Salad:
6 baguette slices cut diagonally 1/3 inch thick
1 1/2 tablespoons olive oil
1/4 cup hazelnuts
1 pound haricots verts
1 tablespoon unsalted butter
1 pound small chanterelles mushrooms, trimmed
1 tablespoon minced shallots
1 small garlic clove, minced
1/2 tablespoon chopped parsley
1/2 tablespoon thyme leaves
6 ounces Vacherin cheese without the rind
6 cups (packed) arugula leaves
DIRECTIONS
MAKE THE VINAIGRETTE: In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.


MAKE THE SALAD: Preheat the oven to 350 degrees F. Brush the baguette slices with the olive oil and arrange on a baking sheet. Bake the croutons for about 10 minutes, or until lightly toasted.


In a pie pan, toast the hazelnuts in the oven until browned, about ten minutes. Transfer the nuts to a kitchen towel and rub well to remove the skins. Coarsely chop the nuts. In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.


In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry. In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.


In a large skillet, melt the butter over moderately high heat. Add the chanterelles and reduce the heat to moderately low. Cook slowly, allowing any exuded juices to evaporate, about 4 minutes. Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes. Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.


Spread the croutons with the Vacherin. In a large bowl, toss the arugula and haricots verts with the vinaigrette. Mound the salad on plates. Spoon the mushrooms on top and garnish with the hazelnuts. Set a crouton beside each salad, sprinkle pepper over all and serve.


MAKE AHEAD: The salad can be prepared early in the day through Step 4. Reheat the croutons before proceeding.


WINE RECOMMENDATION:


The dynamic 1995 Albert Boxler Grand Cru Riesling Sommerberg is able to bridge the gap between the earthy chanterelles and the creamy Vacherin.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 Servings
Calories: 447
Fat. Total: 30g
Fiber: 5g
Carbohydrates, Total: 34g
Sodium: 556mg
% Cal. from Fat: 60%
Cholesterol: 28mg
Protein: 12g
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