No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Crisp Goat-Cheese Salad

The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.

  • prep: 30 mins
    total time: 30 mins
  • servings: 4

Ingredients

  • 1/2 cup olive oil, plus more for baking sheet
  • 3 large red potatoes (about 1 pound)
  • 1 large egg
  • Salt and pepper
  • 1 1/2 cups plain breadcrumbs
  • 1 twelve-ounce log fresh goat cheese
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon grainy or Dijon mustard
  • 8 ounces mesclun or mixed salad greens

Directions

  1. Step 1

    Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.

  2. Step 2

    In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.

  3. Step 3

    In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.

  4. Step 4

    Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.

  5. Step 5

    Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

Source
Everyday Food, March/April 2003