Photo: Wilted Bitter Greens with Crispy Walnut Goat Cheese Recipe
Ingredients
Goat Cheese:
- 3/4 cup walnuts
- 4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed
- 1/2 bunch fresh chives, finely chopped
- 1/2 bunch fresh flat-leaf parsley, finely chopped
- 1 (11-ounce) log goat cheese, cut into 6 equal pieces
- Kosher salt
- 2 eggs, beaten with 1 tablespoon water
Salad:
- Extra-virgin olive oil
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons sherry vinegar
- 1 head radicchio, cut into bite-size pieces
- 2 cups baby arugula, washed
- 2 heads Belgian endive, cut into 1/2-inch lengths crosswise
Directions
For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.
Preheat the oven to 200 degrees F.
To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.
Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.
When all of the disks have been fried, keep them warm in the oven.
Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.
Divide the wilted salad between serving plates and top each salad with a goat cheese disk.
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By millerk124
Naples, FL
on April 11, 2013
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Well worth the effort! This is amazingly good!
By slechleiter
WS, NC
on August 12, 2012
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I don't understand how the poster below shelled out $40 for a few ingredients, this recipe is simple, easy and a winner. If you follow the directions and allow the discs to firm up in the freezer, etc. it will come out perfect every time. I felt like I should have made the discs smaller because the fresh bread crumb w/ walnuts is so yummy and the goat cheese makes it so rich. Hubby thought I should have made more discs, the same size.... I have made this several ways, I am good w/ the dressing included, but one of my staples is 1/3 cup each olive oil and quality basalmic vinegar w/ a scant 1/4 cup maple syrup, minced garlic, salt, pepper, and fresh thyme - not heated. Tonight my hubby is trying his go at it w/ garden greens and smoked salmon.
By tashalynn225
on April 04, 2012
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I give this recipe only two stars because it was only a half decent meal that cost 40 bucks to make.The smell of the chopped chives, parsley and fresh bread crumbs is amazing at first, but that's where it ended for us. I added three tablespoons of the sherry vinegar and it was extremely too sour and made the greens undesirable to eat. Making the goat cheese discs were not as easy as it looked on TV. They fell apart a bunch of times and the bread crumbs were not that crispy after being fried. I cant put my finger on it, but it needed something else. Maybe a sweet citrus addition to the vinaigrette? More spices to the goat cheese? Anne you are still the best.
Read all 21 reviews