Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Vegetable and Goat Cheese Salad

Maggiano's Little Italy Recipe

1/2 cup spinach,chopped
1/2 cup arugula,chopped
1 1/2 cup romaine lettuce
1/4 cup red bell pepper,diced
1/4 cup roasted red onion,diced
1/2 cup grilled zucchini (see recipe below)
1/2 cup grilled yellow squash (see recipe below)
1/3 cup white balsamic dressing (see recipe below)
2 tablespoons walnuts,toasted
2 oz goat cheese,crumbled

Goat Cheese Crostini:
Baguette, sliced 1/2 inch rounds
2 tablespoons butter
3 3/4 tablespoons goat cheese
2 1/2 tablespoons cream cheese
2 teaspoons Parmesan cheese
1/2 teaspoon rosemary
2 teaspoons roasted garlic
2 teaspoons olive oil

Coat each side of the baguette with butter and lightly toast in the oven at 525 degrees for 2 1/2 minutes or until golden brown. Set aside. In a mixing bowl with rubber spatula, mix goat cheese, parmesan cheese, cream cheese, olive oil, rosemary, roasted garlic and a pinch of salt and pepper. Mix until smooth. Top each piece of bread with 1 tablespoon of cheese mixture.

Grilled Vegetables:
1/2 zucchini,halved length wise
1/2 yellow squash,halved length wise
1 1/2 teaspoon olive oil
pinch salt & pepper

Cut the ends off and cut the zucchini and yellow squash in half length wise. Place 1/2 of both squash in a bowl and lightly coat with olive oil and sprinkle with salt and pepper. Place on the grill and cook for 3-4 minutes, until lightly charred. Remove from the grill and place onto parchment lined sheet tray. Once cooled, cut both squash into 1/4 inch half moons.

White Balsamic Vinaigrette:
3 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic puree
1/3 teaspoon Worcestershire
salt & pepper, to taste
1/2 cup olive oil

Vinaigrette: Place balsamic vinegar, honey, dijon mustard, garlic, onions, worchestire and in a small plastic container, and puree with a mixer (or food processor) for approximately 2-3 minutes, or until fully emulsified. Slowly add the oil and continue to burr mix until all of the oil is fully incorporated; do not let the dressing break. Set aside.

Crostini: Pass goat cheese crostini through a 525° oven for 2 minutes or until golden brown.

Salad: Place chopped spinach and arugula, chopped lettuce, diced red peppers, roasted onions, grilled zucchini and yellow squash, and white balsamic dressing into a mixing bowl, and thoroughly mix ingredients.

To Serve: Place onto serving platter, bringing the ingredients to the top. Place the finished goat cheese crostini along the edge of the plate and top the salad with walnuts and crumbled goat cheese.

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