Fried Goat Cheese Salad with Lemon Poppy Dressing

Fried Goat Cheese Salad

Imagine this. Rounds of goat cheese crusted with bread crumbs and pan-fried until golden brown served over your favorite salad with a tangy lemon poppy seed dressing.

Now imagine biting through the crispy outer crust into the warm, soft, oozing interior and how the little bite from the creamy lemon dressing works at bringing out the flavors in the cheese so well that it almost makes you swoon.

Now as you go in for a second bite imagine yourself wondering “where has fried goat cheese been all my life?”

Now stop imagining and go make this! And make it soon. Make it for everyone you know. Then come back and thank me.

You’re welcome.

Fried Goat Cheese

I didn’t list amounts for the fried goat cheese because it is more of a method than a recipe. You can make a few for one salad or many, as needed.

Fried Goat Cheese Salad with Lemon Poppy Dressing

Rating: 51

Fried Goat Cheese Salad with Lemon Poppy Dressing

INGREDIENTS:

Goat cheese/Chèvre log, sliced into 1/2-inch rounds
seasoned Italian bread crumbs
1 egg, beaten with 1 tablespoon water
olive oil, for pan-frying
dressing:
the zest and juice of 1 lemon
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
1/2 cup extra-virgin olive oil
1 tablespoon poppy seeds
coarse salt, to taste
chopped romaine hearts, for serving

INSTRUCTIONS:

  1. Freeze the goat cheese for 20 minutes before slicing. Use a sharp paring knife or dental floss to slice the goat cheese into 1/2-inch rounds or dip a paring knife into warm water and wipe off between cuts.
  2. Set up a dredging station by adding both the bread crumbs and egg to separate shallow bowls. Dredge the goat cheese rounds by first dipping in egg and then coating with bread crumbs, using your hands to pat the crumbs on. Set on a cutting board or platter lined with parchment and freeze 20 minutes.
  3. Meanwhile make the dressing:
  4. In the bowl of a food processor add the lemon zest, lemon juice, mayonnaise, vinegar and mustard - pulse until combined.
  5. Run the food processor continuously and stream in the olive oil until smooth and creamy.
  6. Stir in the poppy seeds and season to taste with salt.
  7. After 20 minute heat a heavy-bottomed skillet with enough oil to generously coat the bottom on medium heat.
  8. Pan fry the goat cheese rounds on both side until golden brown about 4 - 5 minutes each.
  9. Remove to a paper-towel lined plate to drain.
  10. Serve with romaine hearts dressed with lemon poppy seed dressing.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/pan-fried-goat-cheese-salad-with-lemon/

Comments

  1. Lea Ann says

    Did indeed make this last night. L-O-V-E love it. Great recipe. Even with the freezer, the 2nd ring of cheese kind of fell apart on me. Had to baby it. I bought a very inexpensive piece of cheese. I'll spend more dollars next time, just in case it makes a difference.

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