Tuesday, February 20, 2018

Baby Romaine Salad with Fried Goat Cheese

This is not your ordinary salad. This salad tastes like a warm, gooey grilled cheese placed on top of a salad. The combination of crispy, salty goat cheese with nutty almonds, sweet golden raisins and tangy Dijon vinaigrette makes this a perfect dish for entertaining because you will definitely wow your crowd. I suggest pairing this with a well chilled sparking white wine or rose.





1. Cut each goat cheese log into 4 pieces. Dip each piece in egg, then roll in breadcrumbs. Place on a plate and refrigerate for 30 minutes.


2. Meanwhile, combine the vinaigrette ingredients in a large bowl. Add the romaine and toss gently. Transfer the lettuce to 4 salad plates.




3. Warm olive oil in a large nonstick skillet over medium heat. Add goat cheese and fry until golden brown, about 2 minutes per side. Drain on paper towels.


4. Place 2 goat cheese rounds onto each salad. Sprinkle with almonds and raisins and serve.


Baby Romaine Salad with Fried Goat Cheese 
Serves 4

All you need:
2 (4 oz.) logs plain goat cheese
2 eggs, beaten
2 cups panko breadcrumbs
1/4 cup olive oil, for frying

1 tub baby romaine lettuce
1/4 cup whole almonds
1/4 cup golden raisins

Vinaigrette
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
Salt and pepper, to taste

All you do:
1. Cut each goat cheese log into 4 pieces. Dip each piece in egg, then roll in breadcrumbs. Place on a plate and refrigerate for 30 minutes.
2. Meanwhile, combine the vinaigrette ingredients in a large bowl. Add the romaine and toss gently. Transfer the lettuce to 4 salad plates.
3. Warm olive oil in a large nonstick skillet over medium heat. Add goat cheese and fry until golden brown, about 2 minutes per side. Drain on paper towels.
4. Place 2 goat cheese rounds onto each salad. Sprinkle with almonds and raisins and serve.

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