Recipe Petite salade with crumbed goat's cheese : Practical and Delicious

Recipe Petite salade with crumbed goat's cheese : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Petite salade with crumbed goat's cheese. You are currently reading Recipe Petite salade with crumbed goat's cheese : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Petite salade with crumbed goat's cheese requires 15m, cook 50m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

For French flavour at home, try this petite salade with crumbed goat’s cheese recipe.

Ingredients:

14 Ingredients

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  1 bunch baby beetroot, ends trimmed
  
  
  


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  300g soft goat's cheese
  
  
  


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  1/2 cup (75g) plain flour
  
  
  


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  2 eggs, lightly beaten
  
  
  


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  1 cup (100g) fine dried breadcrumbs
  
  
  


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  Sunflower oil, to shallow-fry
  
  
  


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  2 cups frisee lettuce leaves
  
  
  


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  2 cups mixed baby salad leaves
  
  
  


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  1 cup picked watercress sprigs
  
  
  


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  Edible flowers (see note), to garnish (optional)
  
  
  


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  1 garlic clove, finely chopped
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  1 tbsp red wine vinegar
  
  
  


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  1/4 cup (60g) olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 200°C.
  
  
  


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  Step 2
  
  
  
  
  Wrap beetroot in foil, then place on a baking tray and roast for 45-60 minutes until tender. Cool, then peel and halve.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, shape cheese into 24 balls and flatten slightly. Place flour in a shallow dish and season. Place egg and crumbs in separate dishes. Coat cheese in flour, shaking off excess. Dip in egg and coat in crumbs. Chill for 30 minutes until firm.
  
  
  


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  Step 4
  
  
  
  
  Heat 2cm sunflower oil in a large frypan over medium-high heat. In 2-3 batches, fry the goat's cheese for 1-2 minutes on each side until golden. Drain on paper towel.
  
  
  


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  Step 5
  
  
  
  
  Toss beetroot and leaves together and divide among bowls. Top with crumbed cheese and scatter with flowers. Whisk garlic, mustard, vinegar and olive oil together, drizzle over salad, then serve.
  
  
  

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