Hazelnut-Crusted Goat Cheese Salad Recipe - Cooking Index
Hazelnut-Crusted Goat Cheese Salad Recipe - Cooking Index
Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, which was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad.
Courses: Salads| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1/4 cup | 36g / 1.3oz | Plain dry breadcrumbs |
| 5 1/2 oz | 156g | Soft fresh goat cheese log (Montrachet) - cut 4 equal rounds, |
| And chilled | ||
| 1 | Egg - beaten to blend (large) | |
| 3 tablespoons | 45ml | Coarsely-chopped hazelnuts |
| 1 tablespoon | 15ml | Red wine vinegar |
| 1 tablespoon | 15ml | Grated orange peel |
| 1 tablespoon | 15ml | Frozen orange juice concentrate - thawed |
| 1/4 cup | 59ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Large bunch watercress - stems trimmed | |
| 1 | Belgian endive head - sliced thin (large) | |
| Lengthwise |
Place flour and breadcrumbs on separate plates. Coat cheese rounds with flour. Dip cheese into egg, then into breadcrumbs, coating completely. Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press hazelnuts into cheese to adhere. Cover and refrigerate at least 30 minutes or overnight.
Whisk vinegar, orange peel and orange juice concentrate in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can be made 4 hours ahead. Store at room temperature; rewhisk before using.)
Preheat oven to 400 degrees. Bake cheese until heated through and coating browns, about 6 minutes. Toss watercress and endive in large bowl with enough vinaigrette to coat. Season greens with salt and pepper. Divide greens among 4 plates. Top with warm cheese.
This recipe yields 4 servings.
Source:
Bon Appetit, September 1999
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