This delicious warm barefoot contessa goat cheese salad is a quick and easy meal, perfect for lunch or a light dinner. The creamy goat cheese, coated in crispy breadcrumbs, pairs wonderfully with fresh mixed greens. You can easily customize this dish using ingredients you have on hand, making it both versatile and satisfying.
Ingredients Needed
For the Goat Cheese:
- 1 (310g) log plain or herbed Montrachet
- 2 large egg whites, beaten with 1 tbsp (15ml) water
- 100g fresh white breadcrumbs
- Olive oil and unsalted butter (for frying)
For the Dressing:
- 2 tbsp (30ml) cider vinegar
- 2 tbsp (30ml) champagne vinegar
- 1 pinch sugar
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper
- 1 large egg yolk
- 240ml olive oil
For the Salad:
- Mixed salad leaves (enough for 6 servings)
How To Make Salad With Warm Goat Cheese
- Prepare the Goat Cheese: Slice the Montrachet into twelve 1.5cm-thick rounds. Use dental floss for clean cuts. Dip each slice into the beaten egg whites, then coat with breadcrumbs. Place on a rack and chill for at least 15 minutes.
- Make the Dressing: In a food processor, blend the vinegars, sugar, salt, pepper, and egg yolk for 1 minute. With the motor running, slowly pour in the olive oil until the vinaigrette thickens. Adjust seasoning to taste.
- Toss the Salad: In a large bowl, toss the mixed leaves with enough dressing to lightly coat. Divide among 6 plates.
- Fry the Goat Cheese: Heat 1 tbsp olive oil and 1 tbsp butter in a frying pan over medium-high heat until hot but not smoking. Quickly fry the goat cheese rounds on both sides until golden brown but still firm inside.
- Assemble and Serve: Place 2 warm goat cheese rounds on each salad and serve immediately.
Recipe Tips
- Best Goat Cheese: Use high-quality Montrachet or a similar soft goat cheese for the best texture and flavour.
- Crispy Coating: Press the breadcrumbs firmly onto the cheese to prevent the coating from falling off when frying.
- Chilling Matters: Chilling the coated cheese before frying helps it hold its shape and prevents melting too quickly.
- Alternative Coating: Try using panko for extra crispiness.
- Extra Dressing: Leftover dressing keeps well in the fridge for up to a week—shake before using.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover salad with warm goat cheese cool to room temperature. Store the salad greens and dressing separately from the fried goat cheese in airtight containers. Consume within 2 days.
- Reheating: Reheat leftover salad with warm goat cheese with warm goat cheese in a dry pan over medium heat for 2 to 3 minutes per side until warmed through.
Nutrition Facts
Serving Size: 1 salad with 2 cheese rounds
- Calories: 450
- Total Fat: 38g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 420mg
- Potassium: 200mg
- Total Carbohydrates: 14g
- Dietary Fibre: 2g
- Sugars: 2g
- Protein: 10g
Try More Recipes:
Barefoot Contessa Salad With Warm Goat Cheese
Description
This delicious warm barefoot contessa goat cheese salad is a quick and easy meal, perfect for lunch or a light dinner. The creamy goat cheese, coated in crispy breadcrumbs, pairs wonderfully with fresh mixed greens. You can easily customize this dish using ingredients you have on hand, making it both versatile and satisfying.
Ingredients
For the Goat Cheese:
For the Dressing:
For the Salad:
Instructions
- Prepare the Goat Cheese: Slice the Montrachet into twelve 1.5cm-thick rounds. Use dental floss for clean cuts. Dip each slice into the beaten egg whites, then coat with breadcrumbs. Place on a rack and chill for at least 15 minutes.
- Make the Dressing: In a food processor, blend the vinegars, sugar, salt, pepper, and egg yolk for 1 minute. With the motor running, slowly pour in the olive oil until the vinaigrette thickens. Adjust seasoning to taste.
- Toss the Salad: In a large bowl, toss the mixed leaves with enough dressing to lightly coat. Divide among 6 plates.
- Fry the Goat Cheese: Heat 1 tbsp olive oil and 1 tbsp butter in a frying pan over medium-high heat until hot but not smoking. Quickly fry the goat cheese rounds on both sides until golden brown but still firm inside.
- Assemble and Serve: Place 2 warm goat cheese rounds on each salad and serve immediately.
Notes
- Best Goat Cheese: Use high-quality Montrachet or a similar soft goat cheese for the best texture and flavour.
- Crispy Coating: Press the breadcrumbs firmly onto the cheese to prevent the coating from falling off when frying.
- Chilling Matters: Chilling the coated cheese before frying helps it hold its shape and prevents melting too quickly.
- Alternative Coating: Try using panko for extra crispiness.
- Extra Dressing: Leftover dressing keeps well in the fridge for up to a week—shake before using.
Barefoot Contessa Salad With Warm Goat Cheese