Crispy Fried Goat’s Cheese Salad
SERVES 4 SUPER EASY
A firm favourite in our household, and at the restaurant, there’s just something so tasty and appealing about a good fresh goat’s cheese. For an option that’s lower in calories, simply omit the breadcrumb stage, and grill the goat’s cheese under the grill instead.
300 g. goat’s cheese log
flour for dredging
1 egg mixed with 2 Tbsp. milk
oil for frying
mixed salad leaves, about 100 g.
1 small avocado, peeled and diced
60 g. walnuts, lightly toasted and skinned
20 small black olives
4 Tbsp. olive oil
4 Tbsp. walnut oil ( or hazelnut or vegetable )
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
salt and freshly ground black pepper
chervil leaves to garnish
Allow the goat’s cheese to come to room temperature. Dip a knife in hot water, and slice the log into 4 even slices. Dredge each slice in flour, and then dip in the egg wash and finally into the breadcrumbs, pressing into the breadcrumbs firmly to cover each piece.
In a small bowl, simply whisk together all the dressing ingredients. Taste for seasoning.
Heat a fry pan over moderate heat. Pour in enough vegetable oil to coat the bottom of the pan by ½ cm. When the oil is hot, carefully place in the goat’s cheese slices and cook quickly until crisp and golden brown on each side. ( about 2 minutes each side ) Remove and drain on kitchen towels.
Toss the salad leaves, avocado, walnuts and olives in 1/2 the dressing. Place the salad in the centre of each plate, and top with the goat’s cheese. Spoon a little more vinaigrette around, and arrange a few chervil leaves around.