Fried Goat Cheese Salad
Read my review of this recipe.
Ingredients:
- Flour, for coating
- 1 egg, beaten with a splash of water
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- Zest and juice of 1 lemon, divided
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 tablespoon sesame seeds
- 1 8-ounce log plain goat cheese, well-chilled
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons Dijon mustard
- Salt and ground black pepper
- 1 heart romaine, chopped
- 2 cups beet greens, coarsely chopped or baby arugula
Directions:
Set up three dishes on the counter: Fill the first with flour, the second with the egg and the third with a combination of the breadcrumbs, garlic powder, lemon zest, parsley and sesame seeds.
Slice the goat cheese into four equal-sized sections then slice each of those sections into four discs, giving you 16 pieces total. Coat each piece in flour, then in egg, then in the breadcrumb mixture. Once they’re all coated, set them aside while your pan heats up.
Place a nonstick skillet over medium heat with about 2 tablespoons of the oil. Once the oil is hot, place the coated discs of goat cheese into the pan and cook until golden brown, about 2 minutes per side (be very careful when you’re turning them over so that you don’t puncture the breading or all of your cheese will spill out). Remove the discs from the pan onto a paper towel-lined plate and let them drain while you make your salad.
In the bottom of a large salad bowl, combine the lemon juice with the Dijon mustard and whisk in 3 tablespoons oil. Season the dressing with salt and ground black pepper. Add the greens to the bowl and give everything a good toss. Top the salad with the fried goat cheese and serve.
Serves 4.
Nutrition:
Substitutions:
Excellent served with Sweet Red Drunken Pasta.
Placing the cheese in the freezer for half hour or an hour makes it a lot easier to slice evenly. Also, the cheese can be coated and placed in the freezer until you are ready for them.
Recipe courtesy of Rachael Ray.