by brooke's kitchen
View
my 19 other recipes »
A&M's Testing Notes:
Expand Collapsebrooke's kitchen's Notes:
Expand
1/3 cup
buttermilk
Ask the
hotline about
this ingredient!
2 tablespoons
good quality mayonnaise
Ask the
hotline about
this ingredient!
1
garlic clove, grated
Ask the
hotline about
this ingredient!
1.5 tablespoons
lemon juice
Ask the
hotline about
this ingredient!
1/2 teaspoon
anchovy paste
Ask the
hotline about
this ingredient!
2 teaspoons
dijon mustard
Ask the
hotline about
this ingredient!
salt and pepper to taste
Ask the
hotline about
this ingredient!
3/4 cups
Parmesan cheese, freshly grated
Ask the
hotline about
this ingredient!
10
cherry tomatoes
Ask the
hotline about
this ingredient!
1/2 tablespoon
olive oil
Ask the
hotline about
this ingredient!
1 teaspoon
balsamic vinegar
Ask the
hotline about
this ingredient!
2
heads of romaine lettuce (or how ever many you are serving)
Ask the
hotline about
this ingredient!
4 ounces
good goat cheese
Ask the
hotline about
this ingredient!
1
garlic clove, grated
Ask the
hotline about
this ingredient!
1 teaspoon
dried oregano
Ask the
hotline about
this ingredient!
1 tablespoon
heavy cream
Ask the
hotline about
this ingredient!
Mix all of dressing ingredients together. Add salt and pepper to taste. Place in refrigerator until ready to use.
Ask the hotline about this step!Take goat cheese out of refrigerator to soften. Grate garlic and mix with oregano and cream. Mix softened goat cheese with herb cream mixture and set aside.
Ask the hotline about this step!Preheat oven to 375 degrees. Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Roast in oven for about 20 minutes or until tomatoes burst and brown in a few spots. Take out of oven and set aside.
Ask the hotline about this step!Raise oven temperature to 400 degrees.
Ask the hotline about this step!Pour a heaping tablespoon of parmesan on a silicone or parchment lined baking sheet. Repeat with 1/2 cup parmesan cheese spacing cheese at least 1/2 inch apart. Reserve 1/4 cup parmesan for serving. Bake for about 5 minutes until crisp and golden brown. Cool.
Ask the hotline about this step!Clean romaine lettuce and trim. Place between damp paper towels and place in refrigerator until ready to use.
Ask the hotline about this step!Pipe a portion of goat cheese mousse on bottom of one salad plate (depending on how much goat cheese you like). I use a ziploc bag with the corner cut off to make a pretty design or you can always spoon on the bottom. Repeat with remaining salad plates.
Ask the hotline about this step!Toss romaine very lightly with dressing (be very sparse as I always put a little dressing on top of finished salad). Divide lettuce between salad plates.
Ask the hotline about this step!Divide roasted tomatoes on top of salad. Drizzle about a tablespoon of dressing on lettuce and sprinkle with parmesan. Add parmesan crisp and serve.
Ask the hotline about this step!I made this last night subbing sour cream for creme fraiche (needs must). It was delicious. The dressing alone is a keeper even without the other elements that make up this recipe.
Thanks Shayma. I love roasted tomatoes too!
Thank you so much MrsLarkin!
I tried this yesterday and it did not disappoint. My goat cheese had gone bad (rrr) so I subbed cottage cheese and creme fraiche for the goat cheese and heavy cream. It turned out great and may be an option for folks who don't like goat cheese. All the components are so nice together - I loved the tomatoes and the crisps. Congratulations on your win!
That is a great suggestion! I never think of those that don't love goat cheese because I love it so much :) I am so glad that you enjoyed it!
Congratulations on your win and a great looking recipe. As soon as my romaine lettuce is big enough to harvest, we'll be enjoying this dish on our table. - S
Oh I am so jealous! There is barely room in my tiny apartment to grow my own herbs :( Please let me know what you think!
Congratulations on such a beautiful recipe, a true winner!
Thank you Liz!
This salad sounds delicious!! Yum! You are the best cook.
This was a big departure from my normal Caesar salad recipe, but a big hit. I normally make The Silver Palettes Garlic and Anchovy Dressing and serve with reconstituted sun dried tomatoes and either blackened shrimp or chix. This was a really nice alternative however. Hubby loved it. The roasted cherry tomatoes are like candy and add the sweet that I like. I didn't have anchovy paste, but used 1 whole anchovy instead and pulsed all the ingredients in the Cuisinart instead. Wonderful!
Thanks jlffool! I'm glad you liked it. Your version with sounds delicious as well with the sundried tomatoes. Yum!
So delicious! We loved the fresh taste of the dressing, and will use the grated garlic trick again. The warm, roasted tomatoes are a really nice touch. Thanks!
I'm so glad you enjoyed it Jennifer Ann! Thanks for your comment!
Absolutely love this; I often make parmesan crisps (I call them Cheesy Snowflakes, long story) and roast tomatoes, goat cheese is a fav and your no-egg dressing is just the way I like it…A “Perfect Match” for my dinner table!
I love the idea of the parmesan crisp with the tanginess of the goat cheese. I am going to try this tonight.
Congratulations Brooke! I love the roasted tomatoes with this. Looking forward to trying it.
Thank you so much! I am in shock that I am a finalist! This is so incredibly exciting!!
Please let me know what you think of the salad when you try it :)
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
photo 1 of 17
photo 2 of 17
Cherry tomatoes, slicked with oil -- are they sheep dressed as tomatoes? Or are they just huddled together in fear of the oven?
photo 3 of 17
Merrill splashes them with a dose of balsamic vinegar.
photo 4 of 17
photo 5 of 17
They roll around on the baking sheet as you transfer them to the oven -- don't worry, the closer they are to the edges, the better, because they'll brown nicely.
photo 6 of 17
Lumps of grated parmesan, awaiting their turn in the oven. These will melt and crisp -- thus the parmesan "crisps."
photo 7 of 17
photo 8 of 17
The key ingredient in the dressing is anchovy paste. If you're opposed to the paste, just use a 1/2 teaspoon of finely chopped anchovy. Everyone's happy!
photo 9 of 17
After adding all the dressing ingredients to a container, Amanda shook it to emulsify.
photo 10 of 17
And Merrill tasted it for caesar-ness. (It passed with raves.)
photo 11 of 17
Measuring cream to mix with dried oregano.
photo 12 of 17
photo 13 of 17
The cream and dried oregano is then blended with fresh goat cheese, and piped (we chose to smear it) on the serving plates as a bed for the salad.
photo 14 of 17
Merrill washed the lettuce while Amanda searched for just the right serving plate.
photo 15 of 17
The definition of slackened.
photo 16 of 17
The roasted tomatoes and parmesan crisps.
photo 17 of 17
Assembled, it's a beauty. Perfect dinner party material.
JoyceB, we're making this this week with crème fraîche as well, and very much looking forward to it.