Fried Goat Cheese Salad Recipe
User Reviews
5
Fried Goat Cheese Salad Recipe
Description
The salad centers on rounds of soft goat cheese that are first frozen to firm them for frying. After cutting into thick slices, the cheese is dipped sequentially in buttermilk-egg wash, seasoned flour, the wash again, and panko breadcrumbs, creating a robust crust. The pan-frying in a shallow layer of oil crisps the coating while keeping the cheese melty inside.
The salad base consists of an herb mix complemented by julienned Granny Smith apples for tartness and toasted walnuts for crunch and earthiness. The apple vinaigrette is emulsified from peeled apple, champagne vinegar, fresh grated ginger, Dijon mustard, honey, salt, pepper, and vegetable oil, providing a bright and well-balanced dressing that enhances the other ingredients.
This salad combines warm fried cheese contrasted with cool, crisp greens and fruit, making it suitable as a starter or light meal. Preparation includes chilling the salad plates, which adds a refreshing touch. The multiple steps in breading and frying the cheese ensure it holds shape and texture well when served.
Ingredients
For the Apple Vinaigrette:
- 1/2 apple peeled, large Granny Smith
- 1/4 cup champagne vinegar
- 1 teaspoon ginger fresh grated
- 1/2 teaspoon Dijon mustard
- 2 teaspoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil + extra for frying
For the Fried Goat Cheese:
- 1/4 cup buttermilk
- 1 egg large
- 1/4 cup all-purpose flour
- 1/2 teaspoon white pepper
- 3/4 cup panko breadcrumbs
For the Salad:
- 10.5 ounces soft goat cheese (1 log)
- 5 ounces herb mix for salad
- 1 1/2 apple julienned, Granny Smith variety
- 3/4 cup walnuts toasted
Instructions
- Do ahead: Slice the goat cheese log into ten to twelve ½ inch rounds. Wrap them in plastic wrap and place them in the freezer for at least 1 ½ hours.
- In a blender, puree the first 7 ingredients of the vinaigrette until smooth. Then slowly add ½ cup oil to the dressing until emulsified.
- Prepare 3 pie pans: one holding buttermilk whisked with egg, one with flour mixed with white pepper, and a third pan with panko.
- Place a small skillet over medium heat. Add enough oil to thoroughly coat the bottom of the skillet, about ¼ inch deep. While the oil is heating, prepare the salad plates by piling salad greens on 4-6 plates, topped with julienne apples and toasted walnuts. (Chilling the plates ahead of time is a nice touch!)
- When the oil is hot, quickly dip the frozen cheese rounds into the egg mixture, then flour, egg mixture again, then panko. That’s right, 4 dips in all.
- Place them into the skillet around the outer edges first, and fill the center last. Pan-fry the cheese for 1 ½ to 2 minutes per side until it reaches a golden brown color. Flip with a small spatula. Remove the fried cheese and place it on a paper towel to absorb the extra oil. Repeat with extra cheese if needed.
- Drizzle each plate with granny smith vinaigrette and place 2-3 fried cheese rounds on top of each salad. Serve while the cheese is warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 741kcal | 37% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 59g | 91% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 76mg | 25% |
| Sodium | 842mg | 35% |
| Potassium | 331mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 178mg | 18% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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