Inspired by my trip to Provence, this steak and fried goat cheese salad is loaded with vegetables and topped with steak to create a complete meal.
When Kelly and I were in France, she kept talking about her love of fried goat cheese salads. We were constantly on the hunt for them. The idea got stuck into my head, and even after Kelly left I kept craving goat cheese salads.
Unfortunately for Kelly, I found the best goat cheese salad after she left. It was a Piano Gourmand in Rognes, and I was with Charles. We split a massive salad with greens, onions, cherry tomatoes, prosciutto, and fried goat cheese with a light honey vinaigrette. At first taste I decided that I needed to recreate the salad at home.
I used the salad from Piano Gourmand as my inspiration for this steak and fried goat cheese salad recipe. I made a roasted garlic and honey mustard dressing, and I made a salad topped with cherry tomatoes, crispy prosciutto, sautéed shallots, grilled asparagus, slices of steak, and fried goat cheese. And I served some garlic bread on the side.
I made the salad dressing from scratch because I really wanted the dressing to be like the one we had in France. It was very light. It added to the meal without overpowering any of the other flavors. The dressing did involve some extra preparation time – it was the most time intensive part of preparing this meal.
First you need to roast the garlic, which takes about 30 minutes. Then I sautéed some shallot, and combined all of the ingredients in a food processor. If you want to save yourself some time you can use a store-bought dressing instead. I think a roasted garlic dressing would pair nicely.
Once the dressing was ready, I crisped up some prosciutto in the oven (you could leave it raw if you prefer). I sliced the cherry tomatoes in half and filled bowls with mixed greens.
I decided to add steak to the salad so that it could be a complete meal. Preparing steak on a grill pan only takes 8-12 minutes. As soon as the steaks came off the grill pan, I prepared the fried goat cheese. I rolled the goat cheese in panko breadcrumbs, egg, and more breadcrumbs before toasting it in butter.
As soon as the steak was rested and the goat cheese was ready I assembled the salads. This is a dinner that is fancy without too much fuss, and it is a delicious way to eat your veggies.
Here is a link to a previous posting showing how to perfectly cook steak in a grill pan.
How to make Steak and Fried Goat Cheese Salad:
- 1 (10 ounce) Steak
- 1 Egg
- 1/2 cup of Panko Breadcrumbs
- Salt and Pepper
- 2 ounces of Goat Cheese
- 4 cups of Mixed Greens
- 1 Shallot
- 1/2 cup Cherry Tomatoes
- 1 teaspoon Olive Oil
- about 10 spears of Asparagus
- 2 slices of Prosciutto
- 1 1/2 tablespoons Butter
For the Dressing
- 2 teaspoons Mustard
- 2 teaspoons Lemon Juice
- 1 tablespoon Honey
- 1 tablespoon Chopped Shallot
- 1 tablespoon Roasted Garlic
- 2 tablespoons Red Wine Vinegar
- 1/4 cup Olive Oil
- Salt and Pepper
First you want to roast the garlic and crisp up the prosciutto. To roast the garlic, slice the top of the root end off the garlic. Then place it root side down on a piece of aluminum foil and drizzle a couple teaspoons of olive oil over. Close the foil around the garlic. Place on a baking sheet and bake at 350 degrees for about 25 minutes, until the garlic is soft.
Crisp up the prosciutto and roast the asparagus in the oven along with the garlic. Place a piece of parchment paper on a baking sheet. On one side lay the prosciutto out. Place the asparagus on the other side and drizzle it with a bit of olive oil and top with salt and pepper. Roast for about 12 minutes, until the asparagus is tender and the prosciutto is crispy.
Next you want to slice the shallot and sauté it. Heat about a teaspoon of butter in a small skillet over medium heat. Add the shallot and sauté until soft. Set aside about 1 tablespoon of the shallot for the dressing.
To make the dressing, combine red wine vinegar, roasted garlic, shallot, honey, lemon juice, and mustard in a food processor. With the food processor running, slowly add the olive oil. Add salt and pepper to taste and set aside.
At this point I like to place the mixed greens in bowls, and to add the tomatoes, shallots, asparagus, and prosciutto. This way you only need to add the steak and fried goat cheese once they are ready.
To cook the steak, first pat it dry with a paper towel (this gets rid of extra moisture and helps the steak develop a crust). Then generously coat with salt and pepper. Melt about 1/2 tablespoon butter in a grill pan or skillet over high heat. As soon as the butter is sizzling, add the steak. The cook time depends on the thickness of your steak, usually about 4 minutes per side is the right time for a medium rare steak. Once the steak has cooked, you want to let it rest for 5 minutes.
While the steak is resting, prepare the fried goat cheese. Whisk the egg in a small bowl, and pour the panko into another small bowl. Form the goat cheese into 2 flat rounds. One by one, place the cheese in the panko gently pressing the breadcrumbs into the cheese. Then dip in the egg and back into the panko. Heat the remaining butter in a small skillet over medium heat and toast both sides of the panko crusted goat cheese.
Lastly, slice the steak and divide it between the two salads. Add the fried goat cheese and dressing and serve.