Reading the above post title has probably provoked one of two reactions in you. One, if you are as obsessed with all things goat cheese as I am, you are incredibly excited and starting to drool. Two, if goat cheese makes you feel the same way as looking at a picture of yourself in the height of adolescence—cringy and emotionally unstable—you’re probably a little wary of this recipe.
I’m happy to report that this dish will satisfy both the craving for crispy bites of creamy chevre and the desperate hope for a tasty dressing that will make up for such a cheese-laden salad.
I’ll start off with the dressing for you goat cheese haters.
Sorry if I seem cranky…I actually did just see some photos of myself in junior high.
First just chop up a clove or two of garlic…
…add some Dijon mustard…
…some white wine vinegar and lemon juice…
…as well as a few good glugs of olive oil.
Also add a bit of salt and pepper.
Whisk it all together until well mixed and you’ve got a super simple, super delicious salad dressing that you can whip up in a flash.
Now it’s time for some lovely goat cheese croutons!
For the breading, first whisk an egg with a bit of water.
Then fill a separate bowl with some nice, crunchy panko breadcrumbs.
Cut up some herbed chevre into something resembling cubes.
Dip them in the egg…
…then coat them in breadcrumbs.
Repeat the process, coating each one again with the egg, then the breadcrumbs.
Melt some butter and olive oil in a skillet over medium-high heat.
Add the cheesy croutons and cook for a few minutes…
…then flip and cook for a few more minutes, setting them on a paper towel to drain once done.
Toss some mixed salad greens with the dressing, then top with the croutons.
Now you’ve got a deeelicious, easy salad that’s perfect for an extra-yummy, extra-cheesy lunch.
Simple Salad with Goat Cheese Croutons
Recipe by La Kocinera
2 cloves garlic, finely chopped
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
juice of 1/2 a lemon
4-5 tablespoons olive oil
salt and pepper, to taste
1 3-inch piece of herbed goat cheese, cubed
1 egg, beaten
1 tablespoon water
1 cup panko breadcrumbs
1 tablespoon olive oil
1 tablespoon butter
mixed salad greens
In a bowl, whisk together garlic, mustard, vinegar, lemon, olive oil, salt, and pepper. If the dressing is too tart, add one or two more tablespoons of olive oil.
Whisk together the egg and water in a small bowl. Place the breadcrumbs in another small bowl. Using a fork, dip the cubes of cheese in the egg, allowing the fork to drain away the excess egg, then roll in the panko. Repeat.
In a small skillet, heat the butter and olive oil over medium-high heat. Brown the croutons for a few minutes, then flip with a spatula and continue to cook for another minute or so, just until they’re browned.
Toss the greens with dressing and top with croutons.
Cue gratuitous goat cheese picture in three…two…one…