The Easiest Summer Salad… And It Includes Everybody’s Favorite Food Group
July 11, 2012 § 2 Comments
I made promises yesterday of fried cheese and that is one food group I do not kid around about, so here you are. This salad is so versatile–use it as a base to add in whatever your palette prefers or it is simply delicious as is. I start out with just a baby spring mix and add in whatever veggies I have on hand.
Next, prepare the fried goat cheese. If you pop the log into the freezer for 15 minutes or so, it will be easier to slice. Once you have your slices of goat cheese, dust them with flour, dip them in whisked eggs and cover in breadcrumbs (I used store-bought panko and added a little dried parsley).
They’ll look something like this:
Then, toss them in a pan with heated oil on medium and flip so each side browns evenly.
Once the cheese slices (patties?) are nice and crispy and brown, set them on a paper towel while you prepare the dressing.
3 parts e.v.o.o to 1 part red wine vinegar (for two servings, I use 3:1 tbsp.) + pinch salt + pinch pepper + pinch parsley. This is really great with a squirt of lemon juice too to brighten it up.
Whisk together with a fork and once you assemble your salad and toppings, add the dressing and top with fried goat cheese.