Goat cheese salad with greens
Goat cheese salad with greens and nuts I tested this salad after seeing a version by Cristi Roman on his blog, and it seemed interesting enough to try directly with what I had at home. I didn't have very clear expectations, but the combination of warm, crispy cheese with fresh salad and beetroot really works well. I adapted it here and there, especially regarding quantities and the mix of greens, and in the end, I ended up with a hearty salad, suitable as a warm appetizer or even a lighter main dish. Quick Info Total time: approximately 30-35 minutes Preparation time: 20 minutes Cooking time: 10-15 minutes Servings: 2 Difficulty: easy to medium Recipe type: warm salad, appetizer Ingredients 150-200 g goat cheese (one large round or two smaller ones) 1 egg Panko breadcrumbs (or regular breadcrumbs) 30 g nuts (for crust) 70 g walnut meat (for salad) 1-2 handfuls mixed salad (iceberg, frisée, or any mix you like) Slices of pre-cooked beetroot (about 80 g) Raw beet greens (optional, if you have) 1 small red onion 2-3 green onion stalks Soy sprouts (or alfalfa) 2 tablespoons oil Lemon juice, to taste Flour (only if you feel the need to coat the cheese in flour) Salt Preparation method 1. Cut the goat cheese into fairly thick slices (1.5-2 cm). If using one large piece, leave it whole. 2. Beat the egg in a bowl. In a plate, mix the panko breadcrumbs with 30 g of finely chopped nuts (not too finely, to maintain texture). 3. Dip the cheese slices in the egg, then in the breadcrumb and nut mixture. If you feel like it, you can first dust the cheese with a little flour, but it’s not necessary. 4. Place the slices on a plate and let them chill in the fridge for 10 minutes. The crust will adhere better, and you won't risk the cheese melting too quickly while frying. 5. Meanwhile, place the salad in a large bowl. Add the pre-cooked beetroot slices (well-drained), and optionally, some thin strips of raw beet for texture. 6. Add the red onion (sliced) and green onion (sliced) to the bowl as well. 7. Heat a small pan without oil. Toast the remaining nuts (70 g), stirring continuously for 2-3 minutes until they become fragrant. Set aside. 8. Remove the cheese from the fridge. Heat a little oil in a non-stick pan. Fry the cheese slices for 1-2 minutes on each side, just enough to brown the crust. Be careful not to leave it too long, or the cheese will soften. 9. Remove the cheese to absorbent paper and let it cool for 2-3 minutes. 10. Season the salad with a drizzle of oil, lemon juice, and salt to taste. Toss gently. 11. Add the toasted nuts over the salad. Toss again. 12. Divide the salad into two plates. Place the fried cheese slice on top. 13. On top of the cheese, add a few soy sprouts (or alfalfa), season quickly, and serve immediately. Why I make this recipe often I find it useful when I want something quick but not mundane. The goat cheese with a crust remains warm inside and crispy outside, and the combination with beetroot and nuts adds flavor and texture. It can be easily adapted based on what I have in the fridge. Tips and variations Tips Don’t fry the cheese too much, just enough to brown the breadcrumbs. If the cheese is too soft, keep it in the fridge or freezer for an extra 5 minutes. Use a mix of salads with firmer leaves, not just iceberg, for a balance of textures. If you want to prepare in advance, toast the nuts and chop the vegetables beforehand. The cheese should be fried just before serving. Substitutions Goat cheese can be replaced with a similar cheese (for example, creamier goat cheese), but not with one that is too salty. Panko can be replaced with classic breadcrumbs, but the texture won’t be as crispy. Raw beet can be omitted if you don’t have it or don’t like it. Variations You can also use other nuts (hazelnuts, almonds), just make sure they are not salted or pre-roasted. If you don’t have sprouts, sprinkle a little fresh herbs (parsley or cress) on top. Add 1-2 thin slices of green apple if you want to change the flavor a bit. Serving ideas It works as a warm appetizer but also as a main dish for a lighter dinner. You can serve it with some toasted bread or plain crackers on the side. Frequently asked questions Can I use spreadable goat cheese? I do not recommend it, as it melts too easily when frying and does not form a crust. Can the salad be prepared a day in advance? You can prepare the vegetables and nuts, but the cheese should be fried just before serving. The assembled salad becomes soggy if left too long. What can I substitute for beetroot? If you don’t have or want beetroot, you can use thin strips of carrot or apple, but the taste won’t be as sweet-earthy. Do I have to boil the beetroot myself, or can I buy it pre-cooked? You can use pre-cooked beetroot from the store. It’s quicker and consistent in texture. Can I use pre-packaged salad mix? Yes, it works perfectly, but make sure it has crispy leaves. Nutritional values (estimate) One serving has approximately 380-420 kcal. Protein: 16-18 g Fat: 30-32 g Carbohydrates: 14-16 g These values may vary depending on the cheese used and the amount of nuts. It’s a fairly filling recipe, with plenty of protein and good fats. Storage and reheating The fried cheese round does not store well in the fridge, as it loses its crispy texture. If there are leftovers, you can reheat it briefly in a dry pan, but it won’t be the same. The salad, without cheese, lasts in the fridge for 1 day, without dressing. I recommend assembling everything just before serving.
Preparation
We pass the cheese round through beaten egg mixed with panko breadcrumbs and 30 g of finely ground nuts, after which we put it in the refrigerator for 10 minutes to form a good crust on the cheese. The cheese round is taken out and fried on both sides until golden brown. Remove to absorbent paper and let cool. I mixed the salads (iceberg, frisée) with red beet (slices and strands) with red and green onion, combined lemon juice and oil, then seasoned. We fry the nuts in a dry pan, then remove them, add them to our salad, dress it, and place the cheese round on top, adding a few seasoned alfalfa sprouts on it. Enjoy your meal! It was delicious and I would repeat this experience anytime, thanks Cristi Roman. Honestly, I don't know if the beet was raw or pre-cooked, but the resulting dish was very good, so I invite you to prepare it.
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