Savory Frisee and Watercress Salad with Goat Cheese
Cuisine: American
Author: John Ash
  • 8 ounces young frisee; to 10 ounces
  • 8 ounces watercress; to 10 ounces
  • 5 ounces fresh mild goat cheese; at room temperature
  • 1 Tablespoon milk or light cream; to 2 Tablespoons
  • 1 Tablespoon mixed chopped fresh herbs (such as chives, chervil, parsley, tarragon)
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 6 sun-dried tomatoes
  • 12 slices good baguette; cut thin diagonally
  • 3 Tablespoons olive oil
  • Mustard vinaigrette; see* Note
  • crisply fried lardons (cooked strips) of pancetta (or bacon or onions)
  1. Wash and spin dry the frisee and watercress. Remove and discard tough stems. Set aside (you should have 6 to 8 cups).
  2. In a small bowl, cream together the goat cheese, milk, chopped herbs, salt and pepper.
  3. Spread six of the bread slices with the goat cheese mixture and top with a sun-dried tomato.
  4. Place remaining six bread slices on top to form a sandwich.
  5. Heat a non-stick skillet with the oil over moderate heat. Saute the sandwiches (in batches if necessary) on both sides until they are golden. Transfer to paper towels and keep warm.
  6. Quickly toss greens with Mustard Vinaigrette.
  7. Cut Croques Monsieurs into 1/2-inch wide fingers. Mound dressed greens and Croque Monsieurs attractively on 6 plates and garnish with crisp bacon or pancetta lardons, if desired.
  8. Serve immediately.
* Note: See the Mustard Vinaigrette recipe which is included in this collection.
This recipe yields 6 servings.
Recipe Source: JOHN ASH
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