Goat's cheese croûton salad
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 red peppers
- 1 thin baguette
- 2 tbsp olive oil
- 200g firm goat's cheesesuch as Capricorn
- large bunch flat leaf parsley
- ½ red onion
- handful of black olives
- large bag mixed salad leavescontaining frisée and radicchio or red chicory
For the dressing
- 6 tbsp olive oil
- 2 tbsp walnut oil
- 2 tsp Dijon mustard
- 4 tbsp white wine vinegar
Nutrition: per serving
- kcal651
- fat43.6g
- saturates12.9g
- carbs48g
- sugars0g
- fibre3.2g
- protein19.3g
- salt2.47g
Method
step 1
Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
step 2
Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat’s cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
step 3
Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
step 4
Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
step 5
To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.
