Serves6
- Active time:50 min
- Start to finish:1 1/2 hr
April 2005
This dish is a take on the bistro classic frisée salad with lardons. We recommend removing the ribs from the dandelion greens; though it’s a rather lengthy process, the result will be much more delicate.
For goat cheese blossoms
-
2
tablespoons
unsalted butter, melted
-
8
oz soft mild goat cheese (1 cup) at room temperature
-
3
tablespoons
heavy cream
-
1
large egg
-
1
teaspoon
Dijon mustard
-
1/4
teaspoon
black pepper
-
3
(17- by 12-inch) sheets phyllo dough, thawed if frozen
For salad
-
6
oz slab bacon, rind discarded if necessary and bacon cut into 1/8-inch-thick slices, then cut into 1-inch-wide pieces (to form lardons)
-
1
tablespoon
olive oil
-
2
tablespoons
finely chopped shallot
-
2 1/2
tablespoons
Sherry vinegar
-
1/2
teaspoon
sugar
-
1/4
teaspoon
salt
-
1 1/2
lb dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces (10 cups)
Make goat cheese blossoms:
-
Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter.
-
Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
-
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups.
-
Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
-
Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
Prepare salad while goat cheese blossoms bake:
-
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well.
-
Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.
Cooks' notes:
Dandelion greens can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. Bacon can be cut 1 day ahead and chilled, covered.
Goat cheese phyllo blossoms can be baked 3 hours ahead and kept at room temperature. Reheat in a preheated 350°F oven until warmed through, about 10 minutes.
