Salad with Warm Goat Cheese en Croûte
When I moved out on my own, I basically survived on salads, and the odd time, there were simple dishes like Sheperd’s Pie, meatloaf, mac and cheese, and other pasta recipes 🍝, sloppy joes, and sandwiches. Besides having a tight budget, I was lacking experience and confidence in the kitchen.
I’ve always loved 💖 salad, even when living with my parents. I thought they were versatile, fun and easy to make, as well as being healthy. My first ever was a rudimentary version of Julienne Salad, followed by something pretty close to the authentic Pasta Primavera, and then Caesar Salad.
When my finances 💰 got better, I started going to restaurants and slowly began to replicate some amazing salads such as Salade Lyonnaise, Salade Périgourdine, Waldorf salad, Frisée Salad with Duck Confit, Salade Niçoise, and many others, including this one… Salad with Warm Goat Cheese en Croûte!
This salad is phenomenal! With a delicious combination of fresh ingredients, this recipe offers a gorgeous contrast of textures and flavors! There are warm, creamy cheese rounds sitting on top of a spring mix salad along with cherry tomatoes 🍅, bacon, and toasted walnuts. It’s a perfect bit of yumminess!
What I like about this Salad with Warm Goat Cheese en Croûte is that it’s very easy to make, and can be served as a main course or an appetizer. First, the goat cheese slices are breaded and chilled for 30 minutes ⏰, although it can be made ahead and stored in the fridge for up to 4 hours.
In the video 🎥, I only make 6 breaded rounds because it’s just David and I, but the breading station is good for 9 to 12 slices. If you want to make that much, don’t increase each component’s volume… there’s enough for all of them.
You might think, “How in the world can goat cheese be sliced properly? Last year, I showed you a very cool trick to neatly slice 🔪 this soft cheese. Not only does it not squish it, but it does a great job too. To find out how, click on this link… How to Cleanly Slice Soft Goat Cheese
Then comes the salad…
I prefer using a spring mix 🥗 because it makes a nice visual presentation, and also, there are a bunch of different baby lettuces in it, such as chard, spinach, arugula, lolla rosa, radicchio, and so on. If you prefer, you can go strictly with either spinach or romaine.
Other fabulous ingredients go into this French salad. There are cherry tomatoes, bacon 🥓, and toasted walnuts. These three add a beautiful dimension to the dish by bringing sweetness, saltiness, and nuttiness, along with the crunchy salad that is topped with creaminess from the warm goat cheese!
Did you know that walnuts are a superfood?
They are incredibly healthy for us 💚! They’re packed with heart-healthy fats, protein, and fiber. They’re the only tree nut with significantly high plant-based omega-3 fatty acids, which help lower inflammation. They help prevent cancer, lower diabetes risk, and act as a prebiotic.
Cooking the breaded cheese rounds is very fast. Using a neutral oil such as canola oil, and butter 🧈 (everything tastes better with butter), they’re fried until golden brown, for 4 minutes, flipped, and cooked for 3 minutes at the most… voilà, done!
I transfer them to a plate lined with paper towels to absorb any excess oil, but it’s not necessary as vinaigrette is added to the salad. I like using mustard or balsamic vinaigrette, but Champagne 🍾 vinaigrette is another great option.
If this is served as an appetizer, the salad is spooned into small bowls, and only one warm goat cheese round is placed in the center. For a main course, three rounds are the right amount, unless you have a husband who can eat for two, like someone I know 🤨!
If you’ve never had this Salad with Warm Goat Cheese en Croûte before, it’s a total must-try! It’s an easy and tasty recipe to make 👩🍳👨🍳 this summer. Serve this famous French bistro salad as an appetizer or a main course at your next gathering…
Bon Appétit! 🍽
Here are several more Mexican inspired recipes for you to enjoy… 😀
Check out these other tasty salad recipes… 😀
– Mexican Chicken Salad
– Israeli Salad
– Crab Louie Salad
– Pittsburgh Steak Salad
– Greek Tuna Pasta Salad
– Buffalo Chicken Salad
– Best Panzanella Salad
– Moroccan Potato Salad
– Cantaloupe Cucumber Salad
and for even more French recipes, click on this link… Recipe Category • French Cuisine
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Salad with Warm Goat Cheese en Croûte
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Ingredients
GOAT CHEESE
- 6 rounds goat cheese, about 1/2-inch thick tips & tricks
- 2 tbsp. unbleached all-purpose flour, or as needed
- 1 large free-range egg, beaten
- 1/3 cup Panko breadcrumbs, half finely ground
- 1 tbsp. butter
- 1 tbsp. canola oil tips & tricks
SALAD
- 4 to 6 cups spring mix lettuce, washed tips & tricks
- 12 large cherry tomatoes, halved or quartered
- 5 large strips bacon, cooked and chopped into large pieces tips & tricks
- 1/2 cup walnuts, toasted
Directions
- Place flour, beaten egg, and breadcrumbs in individual shallow dish; set aside.
- Working with one at a time, dredge goat cheese rounds in flour, coating all sides, and shaking off any excess. Transfer to the beaten egg, and ensure it’s well coated; allow the excess to drip off. Place it in breadcrumbs, and coat it entirely, pressing down gently to adhere.
- Place the prepared cheese rounds on a baking sheet, while breading the others. Transfer to the fridge for 30 minutes.
- In a shallow skillet over medium-high heat, add butter and oil. When it sizzles, place goat cheese rounds and cook for 4 minutes or until golden brown. Carefully flip them over, and cook for 3 minutes at the most.
- Transfer them on a plate lined with paper towel to absorb any excess oil; allow to cool slightly.
- Place 3 cheese rounds per plate and serve with mustard or balsamic vinaigrette.
Don't forget to rate and comment on this recipe!
I’m not a fan of goat cheese. Can I use brie instead?
I can just imagine how delicious this salad is. I watched your goat cheese trick, and who knew it could be sliced that way? It’s on my to-do list. Thank you, chef!
This salad sounds lovely. I’m going to make it this week. Thank you.