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Salad With Pimiento Cheese Toasts
[Photograph: Carrie Vasios]
In this Southern riff on the French dish of salad with goat cheese toasts, homemade pimiento cheese stands in for goat cheese.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Salad With Pimiento Cheese Toasts
About This Recipe
| Yield: | serves 4 to 6 |
| Active time: | 25 minutes |
| Total time: | 1 hour 25 minutes |
| This recipe appears in: | Serious Entertaining: Southern Comfort |
Ingredients
- For Pimiento Cheese:
- 4 ounces sharp cheddar cheese, roughly chopped
- 4 ounces pepper jack cheese, roughly chopped
- 1/3 cup mayonnaise
- 1/2 cup pimientos, roughly chopped
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- For Salad:
- 10 ounces mixed salad greens (about 4 loosely packed quarts)
- 1/4 cup juice from 2 to 3 lemons
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 (3/4-inch slices) baguette, toasted
Procedures
-
1
Make Pimiento Cheese: Place cheeses in the bowl of a food processor. Pulse until almost smooth. Add mayo, pimientos, black pepper, and cayenne and pulse until smooth. Transfer cheese to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
-
2
Assemble Salads: Place lemon in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper and add a few drops of water if vinaigrette is too acidic. Place greens in a large bowl and toss with dressing. (You may not need all of the dressing). Divide salad among plates.
-
3
Top each slice of baguette with about 1 tablespoon pimiento cheese. Place two slices of baguette on each plate. Serve immediately.
