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Petite salade with crumbed goat's cheese
Petite salade with crumbed goat's cheese
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
French-inspired petite salad with crispy goat cheese.
Ingredients:
  • 1 bunch baby beetroot, ends trimmed
  • 300g soft goat's cheese
  • 75g plain flour
  • 2 eggs, lightly beaten
  • 100g breadcrumbs
  • Sunflower oil, to shallow-fry
  • 500.00 ml frisee lettuce leaves
  • 500.00 ml mixed baby salad leaves
  • 250.00 ml picked watercress sprigs
  • Edible flowers (see note), to garnish (optional)
  • 1 garlic clove, finely chopped
  • 5.90 gm Dijon mustard
  • 20.00 ml red wine vinegar
  • 60g olive oil
Instructions:
  • Preheat your oven to 200°C.
  • Wrap the beetroot in foil and roast on a baking tray for 45-60 minutes until tender. Allow to cool, then peel and halve.
  • Shape the cheese into 24 balls and gently flatten them. Prepare a shallow dish with flour and season it. In two separate dishes, place the egg and breadcrumbs. Coat the cheese balls in flour, removing any excess. Dip them in the egg and then coat them in breadcrumbs. Refrigerate for 30 minutes until firm.
  • Heat a generous amount of sunflower oil in a large frypan until hot. Fry the goat's cheese in batches for 1-2 minutes per side until golden brown. Place on paper towel to drain excess oil.
  • Combine beetroot and leaves, distribute evenly into bowls. Sprinkle with crumbled cheese and edible flowers. Mix garlic, mustard, vinegar, and olive oil to create a dressing. Drizzle dressing over salad before serving.

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