Salade au Chèvre

Goat’s Cheese Salad


Paul, Tohun and family

“In the midst of chaos lies creativity.”
Sun Tzu, Chinese General, 544-496 B.C.

Paul, my bother-in-law, is head chef on holiday and his food is wonderfully tasty. The first items Paul packs are his spices and his two trusted books, Leon: Ingredients & Recipes and Ainsley Harriott’s Barbecue Bible. From these, he creates the most colourful, delicious meals which are perfect for warm, summer evenings; marinated meats, fresh fish, assorted salads and roasted vegetables.

Poor Tohun, his wife, dismays at the number of pots and pans used – however, as he tells her “You can’t stop a genius in his tracks.” This salad is created with Paul in mind, as he loves soft, French goats’ cheese.

Salad au Chèvre

Serves 4
55g (2oz) walnuts, broken into pieces * 1 tsp sea salt * 8 slices of baguette * 1 large garlic clove, cut in half * 140g (5oz) chèvre goat’s cheese, cut into 8 slices * 55g (2oz) mixed salad leaves * 1 tbsp tarragon leaves, roughly cut * 1 small red onion, thinly sliced * 2 tbsp olive oil * 1 tbsp walnut oil * 1½ tsp tarragon or red wine vinegar * 1 garlic clove, crushed

Pre-heat the grill to hot. Put the walnuts in a bowl and cover with boiling water. Leave for 1 minute, then drain and shake dry. Toast the walnuts under the grill for 3 minutes until golden. Sprinkle sea salt over the top, toss lightly and leave to cool. Put the baguette under the grill and toast one side until lightly golden. Remove from the heat and rub the toasted side with the cut garlic. Leave for a few minutes to cool and crisp, then turn over and place a slice of chèvre on each one. Grill for up to 3 minutes until the cheese browns.

To make the dressing, mix together the olive oil, walnut oil, vinegar and garlic, seasoning well. Toss the salad and tarragon leaves, onion, toasted walnuts together and divide between 4 plates. Add 2 chèvre baguette slices to each plate and drizzle with the dressing. Serve whilst still warm.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.


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