Description
Barefoot Contessa’s salad elevates simple ingredients with French-inspired elegance. Crisp greens topped with warm, creamy goat cheese create a delightful harmony that will transport diners to a charming Parisian bistro.
Ingredients
Scale
Main Ingredients:
- 1 (310g/10.9 oz) log plain or herbed Montrachet cheese
- 100g (3.5 oz) fresh white breadcrumbs
- Mixed salad leaves (enough for 6 servings)
Eggs and Coating:
- 2 large egg whites
- 1 large egg yolk
- 1 tablespoon (15 ml) water
- ½ teaspoon (2.5 ml) kosher salt (or to taste)
- ¼ teaspoon (1.25 ml) freshly ground black pepper
Liquid Ingredients and Seasonings:
- 240 ml (8 fl oz) olive oil
- Olive oil (for frying)
- Unsalted butter (for frying)
- 2 tablespoons (30 ml) cider vinegar
- 2 tablespoons (30 ml) champagne vinegar
- 1 pinch sugar
Instructions
- Carefully slice the Montrachet goat cheese into twelve uniform rounds measuring 0.6 inches (1.5 centimeters) thick, using dental floss to ensure clean, precise cuts.
- Gently dip each cheese round into whisked egg whites, ensuring complete coverage, then delicately roll in breadcrumbs to create an even, crisp exterior coating.
- Arrange the breaded cheese rounds on a wire cooling rack and refrigerate for a minimum of 15 minutes to help the coating set and maintain structural integrity.
- Combine red wine vinegar, balsamic vinegar, granulated sugar, kosher salt, freshly ground black pepper, and egg yolk in a food processor, blending for approximately 60 seconds until thoroughly incorporated.
- With the food processor motor running, gradually stream extra virgin olive oil into the mixture, allowing the vinaigrette to emulsify and thicken to a smooth, consistent texture.
- Taste the vinaigrette and adjust seasoning with additional salt and pepper as needed to balance flavor profiles.
- In a spacious mixing bowl, gently toss mixed salad greens with sufficient vinaigrette to lightly coat the leaves without oversaturating.
- Distribute the dressed greens evenly across six serving plates, creating a fresh, vibrant base for the goat cheese.
- Heat olive oil and unsalted butter in a heavy-bottomed skillet over medium-high heat until the fat is shimmering but not smoking.
- Quickly sear the breaded goat cheese rounds for approximately 30-45 seconds on each side, achieving a golden-brown, crispy exterior while maintaining a creamy interior.
- Immediately place two warm goat cheese rounds atop each prepared salad and serve promptly to preserve temperature and texture.
Notes
- Select premium, creamy goat cheese like Montrachet for maximum flavor and smooth melting properties.
- Firmly press breadcrumbs or panko into cheese surface, ensuring a tight, even coating that won’t separate during cooking.
- Refrigerate breaded cheese rounds for at least 30 minutes before frying to maintain structural integrity and prevent rapid melting.
- Experiment with alternative breadcrumb types like panko for an extra crunchy exterior that adds delightful textural contrast.
- Store remaining salad dressing in an airtight container, which stays fresh for a week when refrigerated and quickly revived with a quick shake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 12g
- Protein: 10g
- Cholesterol: 65mg