Salade de Chèvre Chaud

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.

d:4 to 6 servings


    • 1cup fine plain bread crumbs (see Tip)
    • ½teaspoon fine sea salt
    • ¼teaspoon black pepper
    • 1large egg
      • 1(8-ounce) log fresh goat cheese, chilled
      • Extra-virgin olive oil, for pan-frying


    • 2tablespoons red wine vinegar
    • 2teaspoons Dijon mustard
    • 1small shallot, minced
    • Salt and black pepper
    • cup extra-virgin olive oil
    • 10 to 12ounces crisp salad greens

    • 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.

    • 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

    • tep 1minutes.
    • 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.

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