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.
- Total Time:
- Servings: 4
Source: Everyday Food, March/April 2003
- 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
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.
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.
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.
Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.