Excellent salad for the appetizer or light lunch with friends
Recipe by Ina Garten
Preparation:
Recipe by Ina Garten
Ingredients:
1 (11-ounce) log of plain or
herbed Montrachet
2 extra-large egg whites beaten
with 1 tablespoon water
Fresh white bread crumbs
For the Dressing:
2 tablespoons good cider vinegar
2 tablespoons good champagne
vinegar
Pinch sugar
1/2 teaspoon kosher salt, or to
taste
1/4 teaspoon freshly ground black
pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6
Enough olive oil and unsalted
butter for frying
Slice the Montrachet into twelve 1/2-inch-thick slices. (The
easiest way to slice goat cheese is to use a length of dental floss.) Dip each
slice into the beaten egg whites, then the bread crumbs, being sure the cheese
is thoroughly coated. Place the slices on a rack and chill them for at least 15
minutes.
For the dressing, place the vinegars, sugar, salt, pepper,
and egg yolk in the bowl of a food processor fitted with a steel blade and
blend for 1 minute. With the motor running, slowly pour the olive oil through
the feed tube until the vinaigrette is thickened. Season to taste.
Toss the salad greens with enough dressing to moisten, then
divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan
over medium-high heat until just under smoking. Cook the goat cheese rounds
quickly on both sides until browned on the outside but not melted inside. Top
each salad with 2 warm rounds and serve.
No comments:
Post a Comment