Salad with warm goat cheese

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyEasy

For the salad

325g log plain or herbed montrachet goat cheese
2 egg whites, beaten with 1 tbsp water
Fresh white breadcrumbs
Enough mixed salad greens for six servings
Olive oil and unsalted butter, for frying

For the dressing

2 tbsps good cider vinegar
2 tbsps good champagne vinegar
Pinch sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 egg yolk
250ml good olive oil
For the salad:
1) Slice the montrachet into 12 (1cm thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.)

2) Dip each slice into the beaten egg whites then the bread crumbs, making sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

3) Toss the salad greens with enough dressing to moisten, then divide them among six plates.

4) When ready to warm the breaded goat cheese, melt 1 tbsp of oil and 1 tbsp of butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside.

5) Top each salad with two warm rounds and serve.

For the dressing:
1) Place the vinegars, caster sugar, salt, pepper and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste.

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