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Fried Goat Cheese Salad with Grapes and Hazelnuts

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Serves 4

  • by from Fine Cooking
    Issue 126

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

  • 8 oz. fresh goat cheese
  • 1 cup plain panko
  • 1 Tbs. minced fresh flat-leaf parsley
  • 1 tsp. dry mustard, such as Coleman’s
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 1 cup vegetable oil
  • 2 Tbs. sherry vinegar
  • 1-1/2 tsp. pure maple syrup
  • 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
  • 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
  • 3 oz. baby arugula (about 3 cups)
  • 12 oz. seedless red grapes, halved (about 2 cups)
  • 1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 5; Monounsaturated Fat (g): 17; Carbohydrates (g): carbs g 27; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 140; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 2;

Photo: Scott Phillips

A restaurant quality salad! So VERY good and easy to make!! It will be a staple for dinner parties. You must use Panko, we were going to use breadcrumbs since we already had them but the panko is a must. The flavors blend so perfectly together, it really is such a great salad.

This is a wonderful salad. We had the same type of warm goat cheese salad during our visit to France last Spring, and this replicates it quite well. I do not add grapes, but they certainly would be a nice addition. I always have some walnut oil on hand, and it adds just the right flavour.

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