Grassfed Goat Cheese Salad
Ed Boyle, Director of Culinary Operations at the Seaport Hotel and World Trade Center in Boston Can be prepared in 45 minutes or less.
Serves 6.
For the vinaigrette
- 1 tablespoon fresh lemon juice, or to taste
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 teaspoon Dijon-style mustard, or to taste
- 1 tablespoon minced fresh parsley leaves
- 1/4 cup olive oil
- a 1/2- pound log of soft mild grassfed goat cheese( cut crosswise into 6 pieces)
- an egg wash (made by beating 1 large egg with 1 tablespoon water)
- 1 cup fine dry bread crumbs
- 2 small heads of Boston lettuce, (washed well, spun dry, and shredded fine)
- 1 small head of radicchio, (washed well, spun dry, and shredded fine)
Make the vinaigrette:
In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
Preheat the oven to 400°F.
Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet.
Bake the goat cheese pieces in the middle of the oven for 6 minutes.
While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.