017: Chef Alice Waters (Just the Plate)

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Photo Credit: @onkappysplate

Kappy (Host) gets his hands on Alice Waters original Mesclun Salad with Baked Goat Cheese recipe. This recipe is the one that Alice says she’s the most proud of from her 40 years at Chez Panisse. Kappy made this at home and walks you through this simple, fresh and delicious salad. For the recipe, visit BeyondThePlatePodcast.com. If you missed Alice’s full episode, check out Episode 016 from last

 

Find BEYOND THE PLATE on:

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Mesclun Salad with Baked Goat Cheese

Serves 4.

½ pound fresh goat cheese (one 2 by 5-inch log)

1 cup extra-virgin olive oil

3-4 sprigs fresh thyme, chopped

1 small sprig rosemary, chopped

½ sour baguette, preferably a day old

1 tablespoon red wine vinegar

1 teaspoon sherry vinegar

Salt and pepper

¼ cup extra-virgin olive oil, walnut oil, or a combination

½ pound Mesclun lettuces, washed and dried

Carefully slice the goat cheese into 8 disks about ½ inch thick. Pour the olive oil over the disks and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to a week. Goat2

Preheat the oven to 300F. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed.

Preheat the oven to 400F. (A toaster oven works well.) Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.

Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in the oil and a little freshly ground pepper. Taste for seasoning and adjust. Toss the lettuces lightly with the vinaigrette and arrange on salad plates. With a metal spatula, carefully place 2 disks of the backed cheese on each plate and serve.

Roasted Acorn Sqaush:

(this pic was taken after it was flipped, when it was done)

Go to Episode 17 of Beyond the Plate podcast to hear this recipe.

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Mesclun Salad with Basked Goat Cheese, Roasted Squash and Poached Egg:

(Kappy’s version)

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