STREAMING NOW: Chuck's Day Off

Crisp Goat Cheese Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The goat cheese disks can be prepared up to a day ahead, Cover with plastic wrap and keep in the refrigerator. Before cooking , brush disks with oil. Freezing the goat log for several minutes makes it easier to slice.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup olive oil, plus more for baking sheet
  • 3 large red potatoes, about 1 lb
  • 1 large egg
  • salt and pepper
  • 1 12 cups plain breadcrumbs
  • 12 ounces log goat cheese
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grainy mustard or 1 tablespoon Dijon mustard
  • 8 ounces mixed salad greens (or mesculin)

Directions

  1. Heat the broiler. Brush a baking sheet with oil. Set aside.
  2. Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20-25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
  3. In a shallow bowl, whisk the egg with 1/4 teaspoons each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each disk into a disk about 1/2-inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
  4. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoons each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
  5. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  6. Toss mesculin and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: