Goat cheese and leek ciabatta
with green leaf lettuce, edamames, almond and radish salad
Informations supplémentaires
20 min.
|
431 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Bring a small pot of salted water to a boil. Thinly slice the leek. Rinse under cold water if dirt is lodged in between the layers. Thinly slice the shallot and the radish. Slice the bread open.
2. Roast the almonds and cook the edamames
Heat a pan over medium high heat. Roast the almonds 2-3 minutes until coloured. Remove from the pan. Cook the edamames in the boiling water 4-5 minutes.
3. Cook the leek
Add a drizzle of oil to the pan and cook the leek for 3 minutes until tender. Add salt and pepper. Meanwhile, put the shallot in a bowl with 1/4 cup of cider or wine vinegar, 1 tsbp of sugar and a bit of water. Let marinate.
4. Bake in the oven
Spread the goat cheese on the slices of bread. Garnish with the leek and thyme. Put on a sheet pan and bake in the oven for 5 minutes.
5. Make the salad
Mix the lettuce with the almonds, radish, edamame, a drizzle of oil, balsamic or wine vinegar to taste, salt and pepper.
6. Plate your dish
Serve the ciabatta with the salad. Garnish with the pickled shallot. Bon appétit!
2unitOlive Ciabatta
113gGoat Cheese
1unitThyme
1unitGrean Leaf Lettuce
60gEdamame
15gSlivered Almonds
1unitShallot
1unitRadishes
0.5unitLeek(s)
What you need
sheet pan, pan, bowl
431 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
48g
16%
fat
17g
26%
cholesterol
23mg
8%
fiber
5g
20%
protein
22g
saturated
8g
40%
sodium
617mg
26%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg