All Recipes

Elegant Arugula Salad with Crispy Boursin Bites

Name: Elegant Arugula Salad with Crispy Boursin Bites
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 24
Cuisine: American
Ingredients: 2 cups flour; 6 Large eggs; 1 cup water; 8 cups panko breadcrumbs; 750 g Boursin® Professional Frozen Gournay Cheese Cubes Garlic & Fine Herbs; 1 As needed vegetable oil; 1 tbsp mayonnaise; 1 tbsp molasses; 1 tbsp dijon mustard; 1/2 tsp salt; 1/4 cup red wine vinegar; 1/2 cup extra-virgin olive oil; 1/4 cup vegetable oil; 1 cup vinaigrette; 3 lb arugula; As needed kosher salt; As needed ground black pepper; 3 lb cherry tomatoes; 6 cups chickpeas; drained and rinsed; 12 Each eggs; hard boiled; quartered; 200 Boursin® Bites (prepared)

Recipe courtesy of Chef Amy Smith
Sr. Director Culinary & Operations Innovation, Miller’s Ale House

This arugula salad recipe features cherry tomatoes, hard boiled eggs, chickpeas and a beautiful homemade vinaigrette dressing—all enhanced with the crunchy, creamy bite of deep fried Boursin^® Cheese Cubes! The perfect salad for large groups, this menu idea is a fantastic choice for either lunch or dinner.

Preparation

Equipment:

Mixing Bowls, Sheet Tray, Frier

For the Boursin® Bites:

Place the flour in a bowl. In a second container, whisk together the eggs and water to combine. Place 1 cup of the breadcrumbs in a third bowl.
Dredge the Boursin® IQF cubes a few at a time in the flour, shaking off the excess. Dip flour-coated cubes in the egg wash, turning a couple of times to ensure it coats the flour. Drop the cubes in panko breadcrumbs, turn to coat and place on a parchment-lined sheet tray. Add fresh breadcrumbs to the bowl as needed.
Repeat with the remaining cubes, wrap the sheet tray and place breaded Boursin® cubes in the freezer for a minimum of 30 minutes.
When ready to serve, fry cubes in 350-degree F vegetable oil for 15 to 30 seconds or until golden and crisp. Remove fried Boursin® cubes and drain in a Savaday. Repeat with remaining Boursin® cubes.

For the Vinaigrette:

Combine the mayonnaise, molasses, mustard and salt in a bowl and whisk until the mixture is milky in appearance and no lumps remain. Add the vinegar and whisk until smooth, about 10 seconds. Whisking constantly, very slowly drizzle both oils into vinegar mixture. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Cover and refrigerate.

For the Salad:

Toss the arugula with the vinaigrette in a large bowl. Season with salt and pepper to taste. Add the tomatoes and chickpeas to bowl and toss to combine. Transfer to a serving platter. Arrange the hard-boiled eggs over arugula. Sprinkle with warm Boursin® Bites.

Ingredients

portions

24
serving size

1 Salad
day part

Lunch, Dinner

For Boursin® Bites:

2

cups flour
6

Large eggs
1

cup water
8

cups panko breadcrumbs
750

g Boursin® Professional Frozen Gourmet Cheese Cubes, Garlic & Fine Herbs
1

As needed vegetable oil

For Vinaigrette:

1

tbsp mayonnaise
1

tbsp molasses
1

tbsp dijon mustard
1/2

tsp salt
1/4

cup red wine vinegar
1/2

cup extra-virgin olive oil
1/4

cup vegetable oil

For Salad:

1

cup vinaigrette
3

lb arugula
As needed kosher salt
As needed ground black pepper
3

lb cherry tomatoes, halved
6

cups chickpeas, drained and rinsed
12

Each eggs, hard boiled, quartered
200

Boursin® Bites (prepared)

About Chef Amy Smith

Amy Smith is Senior Director of Culinary & Operations Innovation, Miller’s Ale House, based in Orlando, Fla. Her creative recipe development for Kitchen Collaborative yields salads that stand out with freshness and originality. Each holds the allure of recognizable, favorite flavors, but promises something new and delicious with unexpected elements. Her Arugula Salad with Crispy Boursin Bites upgrades the crouton into a unique garnish that delivers big impact.