Fried goat cheese salad
9
- Prep Time10 min
- Total Time2 h 20 min
Fried goat cheese salad. (Photo, Roberto Caruso.)
Crisp golden rounds of goat cheese top a healthy serving of spinach, making this dish a lovely lunch or salad course.
Ingredients
2 130-g logs cold goat cheese
2 eggs
1/4 cup olive oil, divided
1 tbsp red-wine vinegar
1 tbsp white balsamic vinegar
1/8 tsp salt
8 cups packed arugula, mache or baby spinach
Instructions
SLICE each goat cheese log into 6 1/2-in. rounds. You should have 12 cheese rounds. Whisk eggs in a shallow bowl. Pour panko into another shallow bowl. Dip cheese rounds in egg, then in panko until well coated. Place on a large plate. Cover with plastic wrap and freeze until firm, 2 hours or overnight.
HEAT a small non-stick frying pan over medium-high. Add 2 tbsp oil, then 3 frozen cheese rounds. Cook until golden, about 2 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining cheese.
WHISK remaining 2 tbsp oil with vinegars and salt in a large bowl. Season with fresh pepper. Add greens and toss until coated. Divide among 6 plates. Top each with 2 cheese rounds.
Nutrition (per serving)
Calories 252, Protein 12g, Carbohydrates 7g, Fat 20g, Fibre 1g, Sodium 267mg.
Excellent source of vitamin A.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.