Description
This Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud) features rounds of ripened goat’s cheese breaded and fried until golden, served atop a fresh mix of red oak or bibb lettuce, tomatoes, and a flavorful dressing with walnuts, pine nuts, and crispy bacon lardons. The salad is a delightful combination of creamy, crunchy, and tangy elements, perfect for a light but satisfying meal.
Ingredients
Scale
Cheese and Coating
- 2 x 60g / 2oz ripened goat’s cheese rounds (5-6cm / 2-2.2″ wide), ideally AOC
- 1 egg
- 2 tbsp plain / all-purpose flour
- 1/3 cup regular breadcrumbs (or panko as substitute)
Salad
- 1/2 head of red oak or bibb lettuce (large), washed, dried and leaves torn into 2 or 3 large pieces
- 1 large tomato, cut into 8 wedges
Nuts and Bacon
- 2 tsp pine nuts
- 1/4 cup walnuts
- 100g / 3.5oz streaky bacon, cut into 0.5 x 1.25cm (1/5 x 1/2″) lardons
Dressing and Garnish
- 30g / 2 tbsp unsalted butter
- 1/2 tsp chives, finely chopped
- 1/4 tsp garlic, very finely minced
- 1 tbsp eschalot, finely diced (~1 tbsp)
- 1/4 tsp Dijon mustard
- 1 1/2 tbsp balsamic vinegar (the best quality you can afford)
- 4 1/2 tbsp extra virgin olive oil (the best quality you can afford)
- 1/8 tsp salt
Instructions
- Prepare the breading for goat cheese: Whisk the egg in a shallow bowl. Place the flour in another bowl and the breadcrumbs in a third bowl. Dredge each goat cheese round first in flour, then dip into the egg, and finally coat thoroughly with breadcrumbs. Set aside carefully to maintain shape.
- Cook bacon and toast nuts: In a dry skillet over medium heat, toast the pine nuts and walnuts until they are fragrant and lightly golden, about 3-4 minutes. Remove from the skillet and set aside. In the same skillet, add the diced bacon lardons and cook over medium heat until they are crisp and browned. Remove bacon pieces and drain on paper towels.
- Cook breaded goat cheese: In the same skillet, melt the unsalted butter over medium heat. Carefully add the breaded goat cheese rounds and fry for about 2-3 minutes on each side until golden brown and warmed through. Remove and drain on paper towels.
- Prepare salad and dressing: In a bowl, combine the torn lettuce leaves, tomato wedges, chopped chives, minced garlic, and diced eschalot. In a small separate bowl, whisk together the Dijon mustard, balsamic vinegar, extra virgin olive oil, and salt to make the dressing. Drizzle this dressing over the salad and toss gently. To serve, plate the salad topped with the warm breaded goat cheese rounds, then sprinkle toasted nuts and crispy bacon lardons over the top for added texture and flavor.
Notes
- Note 1: Use high-quality AOC ripened goat’s cheese for the authentic French flavor.
- Note 2: Traditional breadcrumbs work well, panko can be used for a lighter, crispier coating.
- Note 3: Red oak or bibb lettuce provides a tender texture and mild flavor preferred for this salad.
- Note 4: Echalot is a small variety of shallot, finely diced for subtle onion flavor in the dressing.
