Salade de chèvre chaud (Goat's milk cheese salad)

Recipe from: 11/16/1994 12:00:00 AM
Ingredients 21
Servings 5
Time

Ingredients

  • 1
    sheet
    phyllo pastry
  • 40
    g
    butter, melted
  • 2
    eggs
  • 250
    ml
    white wine
  • 7
    g
    fresh herbs, finely chopped
  • 250
    ml
    cake flour
  • 100
    g
    goat's milk cheese (gotino), cubed
  • flour for dusting
  • TAPENADE
  • 200
    g
    stoned black olives
  • 50
    ml
    olive oil
  • 6
    anchovy fillets
  • 45
    ml
    capers
  • squeeze of fresh lemon juice
  • salt and milled black pepper
  • SALAD
  • a selection of fresh lettuce and herbs dressed with your favourite vinaigrette
  • 1
    hard-boiled egg, finely chopped
  • finely chopped chives, to garnish
  • finely chopped carrots, to garnish
  • 1
    lemon, cut into wedges
 

Method

 
Cut phyllo pastry into 4 squares for each basket. Brush with melted butter and line muffin pans to shape. Bake for 10 minutes at 180 ºC. Set aside. Combine eggs, wine, herbs and cake flour to form a batter. You may need a little water if it's too thick. Toss cubed cheese in batter and then dust with flour. Deep fry until crisp and golden. TAPENADE: Combine all ingredients in a food processor to make a thick paste. Pass through a sieve and refrigerate. TO ASSEMBLE: Arrange dressed salad leaves and herbs on a plate. Spoon tapenade next to phyllo baskets filled with piping hot crispy cheese. Garnish with finely chopped egg, chives, carrot and a lemon wedge.
 

Read more on: deep-fry  |  bake  |  dairy
 

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