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| Galilee Breakfast Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 4
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Ingredients
6 oz fresh goat or sheep cheese; (montrachet; lezay; feta;
2 garlic cloves; finely chopped
3 tablespoon extra virgin olive oil; or as desired
1 pinch cumin
1 pinch thyme
1 pinch paprika; and/or
1 pinch sumac
1/2 teaspoon toasted sesame seeds; lightly crushed
1 tablespoon hazelnuts; lightly toasted and coars
1/2 green pepper; roasted
1/2 cucumber or carrot; cut into bite-size chunks
2 tomatoes; cut into wedges
1 lemon wedges
1 rustic bread
Cooking Directions:
Arrange the cheese on a plate and sprinkle with the garlic, 2 tablespoons of the olive oil, the cumin, thyme, paprika, and/or sumac, the sesame seeds and/or hazelnuts.
Garnish with the roasted pepper, cucumber or carrot and tomatoes, drizzling the vegetables with the remaining 1 tablespoon olive oil.
Serve with wedges of lemon for squeezing, and rustic bread for dipping.
Serves 2 to 4. PER (4th) SERVING: 225 calories, 8 g protein, 7 g carbohydrate, 20 g fat (8 g saturated), 37 mg cholesterol, 480 mg sodium, 1 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
salads,mediterrane
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