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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:
  • 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


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

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

Cook's Notes

Freezing the goat-cheese log for several minutes makes it easier to slice.

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