Some dishes are showstoppers, while others are ordinary, unfussy and exactly what you want on a slow evening when nothing need be achieved or sought after. This is a simple salad, with the smallest exalting touch: rounds of goat cheese coated in beaten egg and the sheerest veil of bread crumbs, then gently pressed in a hot pan until dark gold. They come served over a careless toss of greens — you can add fresh herbs like dill or parsley for featheriness and a bright lift — in a dressing that requires no more than oil, vinegar, mustard and a single shallot. Eat immediately, when the greens are fresh and cool, and the cheese is still warm, faintly crackly on the outside and oozy within.
FOR THE GOAT CHEESE
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- 1cup fine plain bread crumbs (see Tip)
- ½teaspoon fine sea salt
- ¼teaspoon black pepper
- 1large egg
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- 1(8-ounce) log fresh goat cheese, chilled
- Extra-virgin olive oil, for pan-frying
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FOR THE SALAD
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- 2tablespoons red wine vinegar
- 2teaspoons Dijon mustard
- 1small shallot, minced
- Salt and black pepper
- ⅓cup extra-virgin olive oil
- 10 to 12ounces crisp salad greens
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PREPARATION
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Prepare the goat cheese: In a shallow dish, mix the bread crumbs, salt and pepper. Crack the egg into a separate bowl and beat with a fork. Using unflavored dental floss or a sharp knife, cut the goat cheese into ½-inch-thick rounds.
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Step 2
Dip each round in the beaten egg, then dredge in the crumbs until completely covered, and transfer to a plate. Refrigerate until very firm, at least 5
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tep 1minutes.
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Step 3
Meanwhile, make the salad: In a large bowl, whisk the vinegar, mustard and shallot with a pinch each of salt and pepper. While whisking, add the oil in a slow, thin stream and mix until emulsified. Add the greens and gently toss to coat. Season with more salt and pepper as needed. Divide among serving plates.