|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 8mg||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Goat cheese salad is a classic French bistro dish that is easy to make at home. The salad combines fresh, tender lettuce with warmed goat cheese rounds. The cheese is rolled in panko (or breadcrumbs) and then heated to form an outer crunchy layer, creating goat cheese croutes. It's topped off with a mustard vinegarette dressing. The kick from the mustard provides a contrast to the creamy tang of the goat cheese. Feel free to mix fresh herbs such as dill, basil, or chervil in with the lettuce for some bright flavors.
This recipe includes two different ways to prepare the goat cheese croutes—in the oven or on the stove. Both methods use the same ingredients, and the result will be basically the same. The oven method is more hands-off, while the stove method requires some careful attention as the goat cheese croutes cook in a frying pan.
8 ounces goat cheese
1/2 cup panko or bread crumbs
1 tablespoon vegetable oil
6 cups tender lettuces, such as spring mix, butter lettuce, or oak leaf lettuce
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon ground mustard
Dash kosher salt
Dash freshly ground black pepper
1 tablespoon vegetable oil
Gather the ingredients.
Cut goat cheese into 8 to 10 disks.
Add panko or bread crumbs into a shallow bowl.
Press goat cheese disks into panko. Flip disks to make sure both sides are completely covered and roll edges through panko as well.
Set coated goat cheese on a baking tray. Place platter in freezer for 15 to 30 minutes. This allows the croutes to set prior to cooking.
Tear lettuce into bite-size pieces, wash and dry lettuce, and set aside while goat cheese sets. If using herbs in addition to lettuce, wash, dry, and prepare them for salad.
Whisk together olive oil, vinegar, and mustard in a large salad bowl. Add salt and pepper to taste and add clean lettuce to bowl.
Heat vegetable oil in a large frying pan over medium-high heat. Add goat cheese rounds. Cook, without disturbing, until they're brown on one side. Flip and cook until they're brown on the second side. Remove from heat and drain on a paper towel-lined plate.
Toss salad gently to coat lettuce thoroughly with dressing. Divide salad between four salad plates. Top each salad with 2 or 3 goat cheese croutes and serve immediately.
Recipe Variation For Baked Goat Cheese
To bake the goat cheese rather than fry, pre-heat oven to 375 F.
Mix the 1 tablespoon of vegetable oil in with the panko breadcrumbs in a shallow bowl. Then, press the goat cheese disks into the panko. Flip the disks to make sure both sides are completely covered and roll the edges through the panko as well. Set the coated goat cheese on a baking tray. Place the platter in the freezer for 15 to 30 minutes. This allows the croutes to set prior to cooking. Bake the goat cheese croutes until browned, about 15 minutes.