Patrick Oconnell
Warm goat cheese salad is a classic French dish that can be enjoyed in every bistro in Paris. It is a versatile dish that can be adapted according to one's preferences. The key to this salad is the contrast between the cooling, juicy salad vegetables and the warm, molten-centred goat's cheese. To warm the goat cheese, one can bake it in the oven, fry it in a pan, or heat it in the microwave.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F (180°C) |
| Goat cheese slice thickness | 1/2-inch |
| Coating | Beaten egg whites, bread crumbs |
| Chilling time | 15 minutes |
| Dressing ingredients | Vinegar, sugar, salt, pepper, egg yolk, olive oil |
| Salad ingredients | Salad greens, lettuce, cherry tomatoes, walnuts, bacon, avocado, Kalamata olives, dill, parsley, mustard, shallots, honey |
| Bread | Fried or crusty |
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What You'll Learn
Warm goat cheese salad is a classic French bistro starter
Warm goat cheese salad, also known as Salade de Chêvre Chaud, is a classic French bistro starter. It is a fresh leaf salad with nuts, bacon, and pan-fried goat's cheese medallions. The cheese is the star of the show, with a golden exterior and a molten centre. The contrast between the cooling, juicy salad vegetables and the warm, oozy goat's cheese is what makes this dish extraordinary.
This salad is typically made with lettuce, tomatoes, and a variety of nuts and bacon, all topped with warm goat's cheese. The cheese is usually coated in breadcrumbs and then fried or baked to create a crunchy outer layer. The dressing is typically a simple mixture of olive oil, vinegar, and mustard, though some variations include a shallot vinaigrette or a spicy dressing.
Preparing the goat cheese can be done in two ways: in the oven or on the stove. The oven method is more hands-off, while the stove method requires careful attention as the cheese cooks in a frying pan. To cook the cheese on the stove, heat some vegetable oil in a large frying pan over medium-high heat. Add the cheese rounds and cook until browned on one side, then flip and cook the other side. The oven method involves baking the cheese at 375 F after mixing the vegetable oil with the breadcrumbs in a shallow bowl.
The versatility of this salad is part of its charm. It can be adapted to suit different tastes and moods, with additions such as pumpkin seeds, pine nuts, honey dressing, fresh figs, sun-dried tomatoes, or marinated eggplants. It is a simple yet chic dish that can be found in bistros across France, and it makes for a delightful starter or lunch option.
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The salad is versatile, and you can adapt the recipe as you like
Warm goat cheese salad is a classic French dish that can be adapted in numerous ways to suit your preferences. The key component is the warm, molten-centred goat's cheese, which is usually coated in breadcrumbs and fried, baked, or heated in the oven. The contrast between the cooling, juicy salad vegetables and the warm, oozy cheese is what makes this dish extraordinary.
The salad itself is versatile, and you can adapt the recipe as you like. For instance, you can add some pumpkin seeds or pine nuts, use some fresh figs, sun-dried tomatoes, or marinated eggplants. You can also replace the honey dressing with a mustard dressing to create a different flavour profile. If you want to enhance the goat's cheese, you can add some red pepper to the dressing, giving it a slightly spicy taste.
The type of lettuce or greens used in the salad is also adaptable. You can use a blend of lettuces, such as in Alice Waters' iconic baked goat cheese salad, which combines various lettuces with thyme-and-breadcrumb-coated goat cheese and garlic croutons. Alternatively, you can use a single type of lettuce, such as iceberg or romaine, and add other ingredients like tomatoes, bacon, and nuts to create a more substantial salad.
When preparing the goat cheese, you can coat it in beaten egg and a thin layer of breadcrumbs before frying it in a pan with oil or butter. Alternatively, you can bake the cheese in the oven with a thyme and breadcrumb coating, or simply heat it in the oven or microwave with olive oil and fines herbs. The key is to serve the cheese warm, with a melted or oozy centre, while the outside remains golden and crispy.
Whether you're creating a simple side salad or a more substantial main course, the warm goat cheese salad is a versatile dish that can be tailored to your taste preferences and creative whims. Enjoy experimenting with different ingredients and serving it to your guests, who will surely be impressed by this classic French dish.
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You can bake the goat cheese in the oven or fry it in a pan
Warm goat cheese is a classic French dish that can be prepared in several ways. One way to warm goat cheese is by baking it in the oven. To do this, preheat your oven to 400-450˚F. Slice the goat cheese into rounds and dip them in olive oil. Use tongs to ensure that the cheese is coated on all sides. Next, coat the cheese with panko breadcrumbs and kosher salt. Place the cheese on a baking dish and bake for 10 minutes, or until golden brown.
Another way to warm goat cheese is by frying it in a pan. To do this, cut the goat cheese into medallions or thick slices. Dip the cheese into flour, then beaten egg wash, and finally coat it with panko breadcrumbs. Fry the cheese slices in a large skillet with hot oil over medium heat until crispy and golden brown. Alternatively, you can melt butter and oil in a saute pan and cook the goat cheese rounds quickly on both sides until browned but not melted inside.
Regardless of the method you choose, the end result will be warm, gooey, and delicious goat cheese that can be enjoyed as an appetizer or salad topper.
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The goat cheese can be coated in egg and breadcrumbs before cooking
Warm goat cheese salad is a classic French dish that can be easily adapted to suit your preferences. The goat cheese can be coated in egg and breadcrumbs before cooking to create a crispy, golden exterior. Here's a step-by-step guide to achieving this delicious salad:
Prepare the Goat Cheese:
Start by slicing the goat cheese log into uniform discs or rounds. Freezing the goat cheese log for about 15 minutes before slicing will make it easier to cut. You can use dental floss for easier and more even slicing.
Coat the Goat Cheese:
Set up a dredging station with three shallow bowls. In the first bowl, place some all-purpose flour; you can also use cornflour here. In the second bowl, whisk together egg and a little water to create an egg wash. The final bowl should contain breadcrumbs; you can use traditional breadcrumbs or panko, a Japanese variety that is coarser and flakier, resulting in a lighter and crispier texture. For a gluten-free option, choose gluten-free breadcrumbs. You can also add herbs and seasonings to your breadcrumbs, such as Herbs de Provence, salt, and pepper, for extra flavour.
Take each slice of goat cheese and first coat it in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it is evenly coated. Finally, roll it in the breadcrumbs until completely covered. Place the coated cheese slices on a rack or plate and chill them for at least 15 minutes, or up to 4 hours, to allow the coating to set.
Cook the Goat Cheese:
You can either pan-fry or bake the breaded goat cheese. To pan-fry, heat some olive oil or butter in a non-stick pan over medium-high heat. Once the butter is foaming or the oil is shimmering, carefully add the goat cheese slices and cook for about 1-2 minutes on each side until golden brown. Be careful not to overcook, as you want the cheese warm and melted on the inside but not completely melted.
Alternatively, you can bake the breaded goat cheese for a less crispy but still soft and creamy texture. Preheat your oven to 400°F (204°C). Place the coated cheese slices on a parchment-lined baking sheet, spray with oil, and bake for about 10 minutes until browned.
Assemble the Salad:
For the salad, you can use a variety of greens such as spring mix, baby greens, romaine lettuce, baby spinach, or arugula. Add-ins like sun-dried tomatoes, nuts, dried cranberries, or beets can also be included. Make a vinaigrette dressing by whisking together ingredients like olive oil, vinegar, mustard, honey, lemon juice, or seasonings. Toss the greens with the dressing, then plate the salad and place the warm goat cheese rounds on top.
Enjoy your warm, crispy, and creamy goat cheese salad!
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The salad is best served warm, with the cheese hot
Warm goat cheese salad is a classic French dish that can be enjoyed as a starter or a main course. The key to this salad is the contrast between the cooling, juicy salad vegetables and the warm, molten-centred goat's cheese. To prepare the goat cheese for the salad, start by coating the cheese rounds in a thin layer of oil and a veil of breadcrumbs. You can also coat the cheese in beaten egg before breading, for a crispier texture. Heat a non-stick or well-seasoned cast-iron skillet over medium heat, and add a thin layer of oil or butter. Once the butter is foaming, place the breaded cheese rounds in the pan and cook for 1-2 minutes on each side until golden. Alternatively, you can bake the goat cheese in the oven at 350°F.
The salad itself can be a simple mix of greens, such as lettuce, with fresh herbs like dill, parsley, or chives. You can also add other ingredients like bacon, nuts, or grilled sweet corn. For the dressing, a simple mixture of oil, vinegar, and mustard is perfect, or you can get creative and add some red pepper or honey to spice things up. Assemble the salad by placing the lettuce in a bowl and casually arranging the other ingredients on top. Finally, top each salad with two warm goat cheese rounds and drizzle with the dressing. Serve immediately while the cheese is still hot and melty!
The warm goat cheese salad is a versatile dish that can be adapted to your taste. You can replace the honey dressing with a mustard dressing, use fresh figs, sun-dried tomatoes, or marinated eggplants instead of greens, or add some pumpkin seeds or pine nuts for crunch. This salad is best served as a show-stopping starter or a main course, as it is quite substantial due to the cheese. However, there's nothing wrong with enjoying it as a side salad if you prefer. So, get creative, and enjoy this delicious and indulgent French classic!
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Frequently asked questions
Warm goat cheese salads are a classic French dish, and there are many ways to make them. One way is to coat rounds of goat cheese in beaten egg and breadcrumbs, then fry them in a hot pan until dark gold.
Preheat the oven to 350°F (180°C).
Bake the goat cheese for 5-8 minutes or until it turns a nice brown colour.
Warm goat cheese salads go well with croutons, walnuts, cherry tomatoes, and bacon.
Crottin de Chavignol, an unpasteurised goat's cheese from the Loire Valley, is a popular and traditional choice for this dish.
