A grown up salad today, our late night supper of last night!. Admittedly it’s a tad cold outside and not exactly salad eating weather, but with the addition of hot goats cheese crunchy toasts this makes a pretty good winter warmer of a salad.
Salad au Chevre appears on virtually every restaurant menu around us here. The first couple of times I ordered it I was expecting a large leafy salad with a little goats cheese tossed in. Alas no. It is in reality two or three large hunks of goats cheese on toast placed on a few stray lettuce leaves, sometimes with a scattering of walnuts, and usually with a little honey drizzled over the top. Don’t get me wrong, I’m not really complaining as I love it, but it hardly constitutes a ‘salad’ does it?!
So here’s my compromise on the salad. Lots of salad leaves (I used rocket from the garden), diced beetroot (it’s majorly in season @ Chez Foti right now) and walnuts (picked down the lane a few weeks ago) all tossed in a simple walnut oil and red wine vinegar dressing, with three slices of toasted french bread and goats cheese….and a generous drizzle of honey. Honey in fact from our roof. A few months ago we had three bees nests removed and reaped the sticky benefits with a few jars of honey. So all in all there weren’t too many food miles clocked up in this salad!.
I’m loving our homegrown beetroot. Not only is it exceptionally easy to grow with minimal watering or effort, it just seemed to look after itself, but it’s so sweet and delicious. I’m also finding great use for the leaves and stalks in curries, stir fries and stews, and taking great delight in the pink beetrootie tinge they add!
For a hearty dinner for two:
6 baby beetroot, or 1 very large full sized
2 very large handfuls of flavoursome baby leaves or rocket, washed
40g of walnuts halves
1 tbsp of red wine vinegar
3 tbsps of walnut oil
salt and freshly ground black pepper
6 slices of good quality french bread or sourdough, cut into 1cm thick slices
a little olive oil
130g of goats cheese (preferably in a log), cut into 12 slices
honey to drizzle
Firstly you need to cook and prepare your beetroot. Place them whole with the skin still on and a few millimetres of the root and stalks attached (this prevents them bleeding out too much colour) in a pan of boiling water. If you’re using baby beetroot, simmer for about 30 minutes, if full sized for about an hour and a half. When cooked remove from the pan and allow to cool. Slip off the skin, root and stalk – it should all come away very easily. Dice into small even sized pieces.
Now to make your dressing. In a bowl whisk the red wine vinegar, walnut oil, a pinch of salt and a generous grinding of black pepper together.
Grill the bread slices on both sides until slightly golden. Drizzle over a little olive oil and place a couple of slices of the goats cheese on each piece and put back under the grill until the cheese has melted.
Meanwhile place the salad leaves in a bowl with the diced beetroot and walnut halves. Add the dressing and toss lightly together. Lightly as you don’t want the beetroot to stain the leaves too much. I actually tossed the salad leaves and walnuts separately to the beetroot to prevent this!.
Place the salad on a plate with the goats cheese toasts on top. Drizzle a little honey all over, but particularly on the goats cheese. Serve immediately!