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April 2009
Marinated Goat Cheese
Salad
Salade de Fromage de Chèvre Mariné
photo by France Ruffenach
The country habit of marinating little goat cheeses in herbs and
oil (olive oil along the Mediterranean or nut oil where walnuts do
well) has recently gone global. It is hard to resist when the
cheese is toasted to a bubbling brown, then served on a salad
dressed with the oil from the marinade. Tart salad greens such as
arugula stand up best to its lively taste.
Serves 4
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6 ounces/175 grams
salad greens
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4 Marinated Goat
Cheeses (below)
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8 slices whole-wheat
bread
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Oil from marinating
the cheese, for brushing
Vinaigrette
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2 tablespoons red
wine vinegar
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Salt and pepper
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6 tablespoons/90
milliliters/3 fluid ounces oil from marinating the cheese
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2- to 3-inch/5- to
7-centimeter round cookie cutter
Wash and dry the salad greens, discarding any wilted leaves. Slice
each cheese in half horizontally. Using a cookie cutter, stamp a
round from each slice of bread slightly larger than the rounds of
cheese. Brush the bread rounds with oil and set a round of cheese,
cut side down, on top. For the vinaigrette, whisk the vinegar with
salt and pepper in a small bowl until the salt dissolves.
Gradually add the oil, whisking constantly so the dressing
emulsifies and thickens slightly. Taste and adjust the seasoning.
The greens, cheese, and dressing can be prepared an hour or two
ahead.
To finish, heat the broiler. Broil the cheeses about 3 inches/7.5
centimeters from the heat until bubbling and browned, 5 to 7
minutes. Meanwhile, toss the greens with the dressing, then taste
a leaf and adjust the seasoning. Pile the greens on individual
plates. Set two rounds of cheese on each plate and serve while
still warm.
Fromages de Chèvre Mariné (Marinated Goat Cheeses): Marinating
adds depth of flavor to goat cheeses, delicious in any recipe
calling for goat cheese, or served on their own with country
bread. Small goat cheeses are best for marinating, and they should
be quite dry. The leftover olive oil is great for grilling or in
salad dressings.
Put 4 small round goat cheeses (about 2 1/2 ounces/75 grams each)
in a 1 quart/1 liter/1 3/4 pint covered jar with 3 dried bay
leaves, 2 teaspoons peppercorns, 3 sprigs of fresh thyme, and 3 to
4 tiny dried hot peppers. Add 1 1/2 cups/375 milliliters/12 fluid
ounces olive or walnut oil, or enough to cover them generously.
Cover with the lid and leave at least 2 weeks before using. The
cheeses are good for 3 to 4 weeks, but will soften if kept too
long. As you use them, more cheeses can be added to the oil. Makes
4 cheeses to serve 4 people, with salad.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007.
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