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Recipe

Tomato & Drunken Goat Cheese Salad

Scott Phillips

Servings: six as a starter

 

Ingredients

  • 1/4 cup sunflower or vegetable oil
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. pure chile powder, such as ancho, chile de arbol, or guajillo
  • Pinch garlic powder
  • Two 8-inch flour tortillas
  • Kosher salt
  • 6 medium firm-ripe beefsteak or heirloom tomatoes, cored and cut crosswise into 1/3-inch slices
  • 1/4 lb. drunken goat cheese, thinly sliced
  • Freshly ground black pepper
  • 2 cups baby arugula or mâche
  • One-half lime

Preparation

  • Position a rack in the center of the oven and heat oven to 350°F.

  • In a small saucepan, combine the oils, chile powder, and garlic powder. Warm over medium-low heat until the oil becomes rust-colored and fragrant, about 4 minutes. Remove from heat and let cool slightly.
  • With a pastry brush, lightly coat both sides of the tortillas with the chile oil. Cut each tortilla into 6 triangles, arrange the triangles in a single layer on a baking sheet, and sprinkle the tops with salt. Bake until crisp, 15 to 18 minutes, flipping the chips halfway through baking.
  • Divide the tomatoes among six large salad plates, fanning them out in a circle. Tuck the cheese slices between the tomatoes and sprinkle with salt and pepper. Toss the arugula or mâche with 1 Tbs. of the chile oil, squeeze a little lime juice over, and season to taste with salt and pepper. Drizzle some of the remaining oil over the tomatoes and cheese (you won’t need it all), mound the greens in the center of each plate, and arrange two tortilla chips to the side. Serve immediately. 

Reviews

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Reviews

  • Krispie | 09/17/2017

    I made this two nights in a row. The first night I used beefsteak tomatoes from the store and a light dressing of the chile oil. It was okay. The second night I used salad tomatoes from our garden and a heavier dose of the chile oil. Way better the second night. This definitely relies on tasty tomatoes but a generous amount of the oil on everything is also critical to make it taste like much. I will make again when I have more tomatoes from the garden

  • sschnarr | 08/19/2010

    I had a little difficulty finding Drunken Goat cheese where I live (rural Ontario) but it was well worth it. Wonderful!

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