Paris, middle of winter, it’s cold, the air is dry, sun sulking on the horizon, a little table in the corner of the cafe where a struggling beam of sunshine lights the edge of the wineglass filled with the house Cote de Rhone. Looking up, the waiter arrives, a Salade de Chèvre Chaud in hand, places it on the table, slips the ticket under the paper table cover, wishes ‘bon appetit’, turns, and disappears.
Aroma takes center stage, eyes to the plate, taste-buds kick in, …
Salade de Chèvre Chaud, ready to enjoy.
This is a simple and tasty salad. A bed of cos lettuce dressed with your favorite salad dressing, topped with little rounds of toast topped with warm goat’s cheese.
Ingredients (1 serves)
- 10-12 cos lettuce leaves from the heart of the lettuce
- a few walnuts
- 4 small rounds of bread (preferably a slices of a French Baguette if the real thing is available)
- Goat’s cheese (the traditional style comes in the form of a roll about 120mm long and 35mm round)
- salad dressing of your choice
A selection of cos lettuce leaves.
Method
- Cut cos lettuce in pieces about 30-40mm wide, mix with walnuts and dressing, and place in serving bowl
- Gently toast the bread rounds until they just start to brown ever so slightly.
- Cut 4 slices of the goat’s cheese about 10-15 mm thick (if your goat’s cheese is not in the form of a roll, just spread it on to the bread to make an equivalent round cheese layer
- Return the bread with cheese to the griller and gently grill until golden
- Place rounds on top of the prepared cos lettuce