GREEK SALAD WITH FETA MOUSSE

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Greek Salad With Feta Mousse image

A nice twist for a Greek salad. I found this on Food and Wine website. As stated by the website, the servings are first-course servings. The cook time is the refrigeration time and bringing the feta mousse back to room temperature.

Provided by Ck2plz

Categories     Greek

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces Greek feta cheese, crumbled (1 1/2 cups)
1/2 cup heavy cream
3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons water
fresh ground white pepper
2 1/2 lbs heirloom tomatoes, mixed (sliced, quartered or halved)
fleur de sel and fresh coarse ground black pepper
1/4 cup extra-virgin olive oil
16 pitted kalamata olives, halved
1/4 cup thinly sliced red onion
1 tablespoon chopped fresh oregano

Steps:

  • In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
  • Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.
  • MAKE AHEAD The feta mousse can be refrigerated for up to 2 days.

Nutrition Facts : Calories 411.2, Fat 36.1, SaturatedFat 15.5, Cholesterol 79, Sodium 634.7, Carbohydrate 15.8, Fiber 4.2, Sugar 9.7, Protein 9.5

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