Goat Cheese Salad

Goat Cheese Salad
Goat Cheese Salad. Photo © Molly Watson
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 4 salads (4 servings)
Ratings (5)

Goat Cheese Salad is a classic French bistro dish that is easy to make at home. Note that there are two different ways to prepare the goat cheese croutes – in the oven or on the stove.

Feel free to mix fresh herbs such as dill, basil, or chervil in with the lettuces for this salad.

What You'll Need

  • 8 ounce cheese (log of fresh chèvre-style goat cheese)
  • 1/2 cup bread crumbs (panko, chilled)
  • 1 tablespoon vegetable oil
  • 10 ounces/6 cups lettuce (tender lettuces such as spring mix, butter lettuce, or oak leaf lettuce)
  • 3 tablespoons olive oil (extra virgin)
  • 1 tablespoon vinegar (good quality red wine)
  • 1/4 teaspoon mustard (ground)
  • 1 dash salt (fine sea)
  • 1 dash black pepper (freshly ground)

How to Make It

  1. Cut the goat cheese into 8 to 10 disks. Put the panko or bread crumbs into a shallow bowl. If baking the goat cheese croutes work the vegetable oil into the panko.
  2. Press the goat cheese disks into the panko, turn the disks to coat completely with the panko. Set the coated goat cheese on a baking sheet or platter and freeze to help them set and not melt for 15 to 30 minutes. If baking, heat an oven to 375°F.
  1. While the goat cheese sets, tear the lettuce into bite-size pieces, wash and dry the lettuce, and set aside. In a large salad bowl, whisk together the olive oil, vinegar, and mustard. Add salt and pepper to taste and add the clean lettuce .
  2. If baking, bake the goat cheese croutes until browned, about 15 minutes. If cooking on the stove, heat the vegetable oil in a large frying pan over medium high heat. Add the goat cheese rounds. Cook, without disturbing, until they're brown on one side. Flip them over and cook until they're brown on the second side. Remove them from the heat and drain them on paper towels.
  3. Toss the salad gently to coat the lettuce thoroughly with the dressing. Divide the salad between 4 salad plates. Top each salad with 2 or 3 goat cheese croutes and serve immediately.