This is a recipe you absolutely must have!
I caught Michael Chiarello's show the other
day on Food Network. I sat with my mouth
open, possibly even drooling a little, as he made
Tomato Steak with Baked Goat Cheese and Herb Salad
I immediately added this dish to my list for the week.
I did not follow the recipe to the letter of the law but
everything still turned out wonderful!!!
Baked Goat Cheese and Herb Salad
This saladlooks best when the tomato slice
and the goat cheese slice are about the same size.
1/2 cup dried bread crumbs
Salt and freshly ground black pepper
1/2 teaspoon water
4 rounds fresh goat cheese, about 2 ounces each
4 thick, ripe beefsteak tomato slices
2 teaspoons extra-virgin olive oil, plus more for the salad
2 cups lightly packed mixed tender fresh herb leaves
such as basil, chervil, tarragon,
Italian (flat-leaf) parsley, chives (1-inch lengths),
Red wine vinegar
In a small, shallow bowl, mix the breadcrumbs
with salt and pepper to taste.
Add the water and work it in with your
fingers to moisten the crumbs lightly.
In another small, shallow bowl,
beat the egg just until blended.
Dip one flat surface of each goat cheese
round in the egg, and then in breadcrumbs,
patting the crumbs in place.
Repeat on the other flat surface.
Refrigerate the coated cheese rounds for about 15 minutes.
Center the tomato slices on 4 salad plates.
Season with salt and pepper. Heat a large nonstick skillet
over moderately high heat. Add the 2 tablespoons olive oil.
When the oil is almost smoking, add the cheese rounds,
one coated side down. Cook until lightly browned,
about 45 seconds, then turn and cook
on the second side until the cheese
just feels quivery, about 45 seconds longer
depending on the thickness of the rounds.
Place a cheese round on each tomato slice.
In a bowl, toss the herbs with a splash of
red wine vinegar, a light drizzle of olive oil,
and salt and pepper to taste.
Mound the herbs on top of the cheese,
dividing them evenly. Serve immediately.
This is a dish that I will be making frequently!!!