Yum! Pistachio-crusted goat cheese salad
Bored with the same old salad? Try this recipe from Chicago’s Atwood Café
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As we continue our visit to Chicago, executive chef Heather Terhune of Atwood Café allowed us to abscond with the recipe for one of the signature dishes on her menu, which features such tempting comfort-food delights as roasted banana and white chocolate bread pudding with banana caramel; sesame crusted ahi tuna with Asian slaw and wasabi vinaigrette; and, of course, chicken pot pie. The menu is comprised of upscale American comfort food inspired by local and seasonal ingredients and is served in a decoratively dramatic dining room with 18-foot ceilings and windows, brass chandeliers, ruby velvet drapes, black lacquered columns and velvet chairs and sofas — providing the perfect setting to enjoy the luxurious yet comforting fare on offer at Atwood.
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About the chef: Heather Terhune spent the last decade as an executive chef in Chicago, but her culinary career has much simpler roots anchored in her hometown of St. Albans, Vt. Heather's family knew something was up when she asked for artichokes and spare ribs as a fourth-birthday present. "I've known from an early age that I wanted to be a chef and never wavered in that endeavor," she said.
Terhune is a major supporter of sustainable and organic agriculture, including Chicago's own Green City Market. She also enjoys traveling, having spent September 2007 in Italy on a hard-earned sabbatical. "I rented a house in Tuscany for two weeks and explored northern Italy — it changed my perspective completely," she said. "I still work hard, but I put friends and family first and I don't sweat the small stuff quite as much. As far as the culinary aspect of it, my food became more clean, simple and more alive after that trip. I did, too."
Atwood Café
1 W. Washington St. (corner of State and Washington)
Chicago, IL 60602
312-368-1900
www.atwoodcafe.com
Pistachio-crusted goat cheese salad with roasted beets, honey and lemon vinaigrette is served at Atwood Café for $12.
6 restaurant servings
INGREDIENTS
Heat the oven to 400 degrees. Place the beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly.
Bake beets for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open the pouch and let the beets cool slightly. This can be done a day in advance.
Whisk together lemon juice, lemon zest, mustard, honey and shallot in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set the vinaigrette aside.
After the beets have cooled enough to handle, remove and discard the skins and cut into bite-size pieces. Mix the beets with half of vinaigrette, then mix the salad greens with the rest of the vinaigrette. Transfer greens to plates and top with beets.
Cut goat cheese log into six portions and form the goat cheese into disks. Using the breading procedure, dust goat cheese disks in flour. Next, dip in the beaten egg mixture, and then roll in pistachios. Follow this process with all six goat cheese disks.
When you are ready to serve, heat 2 inches of canola oil in a small saucepan. Heat the oil to 350 degrees and deep-fry the goat cheese discs until golden brown.
Serve on top of the salad mixture. To garnish, add a few chopped pistachios and drizzle with more honey.
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