Thursday 16 May 2013
Salad Greens with Panko-Encrusted Goat Cheese
I'm sorry, it sounds so hoity-toity. I am actually not a big fan of the whole foodie lingo. The fact is, this is just a salad with some goat cheese rolled in fancy bread crumbs, then fried. If you are a serious foodie, and digging the lingo, I seriously recommend you check your ego at the door, and watch Episode 14 of Season 14 of South Park (tried to find a link, but couldn't - lots of clips on Youtube). Oooohhhh, Crème Fraîche, Crème Fraîche!! And by the way, the "Shake Weight" that I received as a gift later that year is still the funniest gift I've ever received!
My big joke about foodie lingo was a few years back when everything was "baked off" or "cooked off" or "broiled off". I'm not really sure what value the word "off" is adding to those phrases, but I appreciate that language changes over time and can, and will, adapt to current cultural lingo. So here's my input ... the next time I make some Jamaican food, I plan to jerk off a chicken (apologies to any underage folks reading this, but hopefully you just don't get the context). Of course, I'm criticizing foodie lingo at my own risk; I suspect I slip into now and again myself.
But back to the main point of this post. I am still LOVING the goat cheese I recently purchased (or should I say "sourced", ha ha ha) at Clarmell Farms. And after my minimalist salad a few weeks back (Vinaigrette for Teacup Salad), I was ready for another round.
I just patted the goat cheese into a "round", tossed into a bowl with beaten egg, then dredged in Panko crumbs. Panko are just Japanese seasoned bread crumbs. Fry until golden brown on each side.
For the salad, I used some fresh greens, and added some dried cranberries and pecans. I had meant to add pumpkin seeds but left them on the counter forgotten.
No salad dressing was needed ... I simply squeezed some lemon juice over the salad, goat cheese disks and all. So good!!