Green Salad with Warm Goat Cheese (Salade De Chèvre Chaud)

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Green Salad with Warm Goat Cheese (Salade De Chèvre Chaud)

Some dishes are showstoppers, while others are ordinary, unfussy and exactly what you want on a slow evening when nothing need be achieved or sought after. This is a simple salad, with the smallest exalting touch: rounds of goat cheese coated in beaten egg and the sheerest veil of bread crumbs, then gently pressed in a hot pan until dark gold. They come served over a careless toss of greens — you can add fresh herbs like dill or parsley for featheriness and a bright lift — in a dressing that requires no more than oil, vinegar, mustard and a single shallot. Eat immediately, when the greens are fresh and cool, and the cheese is still warm, faintly crackly on the outside and oozy within.

Rating

Ingredients

  • 1cup fine plain bread crumbs (see Tip)
  • 1/2teaspoon fine sea salt
  • 1/4teaspoon black pepper
  • 1large egg
  • 1(8-ounce) log fresh goat cheese, chilled
  • Extra-virgin olive oil, for pan-frying
  • 2tablespoons red wine vinegar
  • 2teaspoons Dijon mustard
  • 1small shallot, minced
  • Salt and black pepper
  • 1/3cup extra-virgin olive oil
  • 10 to 12ounces crisp salad greens
Set base servings to enable scaling:

Directions

Prepare the goat cheese: In a shallow dish, mix the bread crumbs, salt and pepper. Crack the egg into a separate bowl and beat with a fork. Using unflavored dental floss or a sharp knife, cut the goat cheese into 1/2-inch-thick rounds.

Dip each round in the beaten egg, then dredge in the crumbs until completely covered, and transfer to a plate. Refrigerate until very firm, at least 5 minutes.

Meanwhile, make the salad: In a large bowl, whisk the vinegar, mustard and shallot with a pinch each of salt and pepper. While whisking, add the oil in a slow, thin stream and mix until emulsified. Add the greens and gently toss to coat. Season with more salt and pepper as needed. Divide among serving plates.

Fry the goat cheese: Heat a thin layer of oil in a large nonstick or well-seasoned cast-iron skillet over medium. Add the breaded goat cheese rounds and cook, turning once, until dark gold, 1 to 2 minutes per side. Transfer to paper towels to drain, then set over the salad. Serve immediately.

Notes

Add a pinch of minced fresh thyme leaves to the crumb mixture to give the breading a warm, piney contour.

Nutrition

Info
Trans Fat: 0 gramsFat: 42 gramsCalories: 479Saturated Fat: 10 gramsUnsaturated Fat: 30 gramsSodium: 376 milligramsSugar: 2 gramsFiber: 2 gramsCarbohydrate: 16 gramsProtein: 11 grams
Salads

Source: https://cooking.nytimes.com/recipes/1024570-green-salad-with-warm-goat-cheese-salade-de-chevre-chaud