Le Coupe Chou Salad

My husband and I dined there late April and he

loved the salad. (I had the salmon). Anyway,

trying to recreate and have forgotten some

of the ingredients and type of dressing (vinegarette?).

Any help would be appreciated.

Also, as long as I%26#39;m on the subject. What%26#39;s the best

way to warm/toast goat cheese for use in salads?

Thanks.

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I am not familiar with their salad dressing, but here is a very easy vinagrette you can try. Finely chop one shallot, then add olive oil and red wine vinegar about 1/2 cup each for about 4-6 servings. Finally add 1 heaping tablespoon of french dijon mustard..like Maille%26#39;s and mix well. Add salt and pepper to taste...generally not needed because the mustard and shallots add alot of flavor.

For the goat cheese toasts.

Lightly brush thin slices of french bread with olive oil and place under the broiler until lightly browned. If you like them seasoned you can top with a little sea salt, freshly ground black pepper and some oregano. When they are finished place a dollop or slices of goat cheese on top and put back into a 350 oven until the cheese lightly bubbles. Do not allow to brown.

serve with a mesculin mix or other fancy greens....watercress also works nicely. Enjoy!

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Hi...I never had the Coupe

Chou salad (just the roasted

peppers one) but it seems to

me someone will remember or

why not email them and I%26#39;m

sure they%26#39;d respond. Re the

warm goat cheese...Martha

Stewart just did it yester-

day (20th) but was I paying

close attention? Anyhow, it

seemed she seasoned the

sliced rounds and had them

on a cookie sheet..no bread.

I%26#39;m sure if you go to her

website you%26#39;ll find it...

some kind of salad with

roasted acorn squash slices

and warm goat cheese on top.

Good luck! It looked divine!

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I made the goat cheese toasts last night and substituted rosemary for the oregano. It was yummy.

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champagne vinegar instead of red wine would also be yummy...just my 2 cents.

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Try one third vinegar to 2/3 oil.A more traditional porportion then half and half.

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Always add the oil last. Ingredients such as salt will not dissolve in oil, nor will the dressing really thicken (%26quot;emulsify%26quot;) properly.