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Saturday, July 19, 2014

Salade au chevre chaud (Warm goat cheese salad) (French)

This is a classic French salad widely available in bistros all around the French-speaking world (that means is very encountered in Belgian and Canadian cuisines as well). Basically a fresh green salad is tossed with a simple French vinaigrette (oil, vinegar, Dijon mustard, seasoning) and put in the center of a plate. All around it, cherry tomato halves and.... here comes the really interesting and delicious part... warm bread pieces topped with goat cheese, freshly toasted together in the oven. 
The thing is so delicious and so simple and so healthy at the same time that after the first bite you totally get it why this salad is such a bistro staple. I like ordering it whenever I see it on the menu as well, and no matter how lazy I am at home, it's no problem to throw it together there either, since it doesn't really require much :).
Make asap and enjoy :).

Last year: Sun-dried tomato and cauliflower dip (raw vegan).
Two years ago: Green lasagna with aubergine and zucchini.
Three years ago: baby making and no cooking. :)

Ingredients (serves 2):

  • two handfuls of fresh salad leaves, in your favorite combination (100 g total weight)
  • 4-5 cherry tomatoes
  • a small log of fresh goat cheese (chevre), about 75 g
  • 2 square bread slices (the kind meant to toast)
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon white balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Herbes de Provence
  • salt and pepper to taste

Mix the salad leaves in a large bowl. In a small bowl, mix together the oil, vinegar, mustard, Herbes, salt and pepper really well. Pour over the salad and toss well. Divide between serving plates. Slice the cherry tomatoes into halves or quarters and arrange them around the salad.
Preheat the oven to high (200-220 degrees C). Cut the bread slices into quarters. Slice the goat cheese and top the bread pieces with a slice. Put them on a baking tray.

Let them toast and melt for 7-8 minutes. Remove from the oven and divide between the salad plates. It's ready, dig in while the cheese is melted and warm :)

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