The classic California salad. A signature dish at Berkeley's Chez Panisse, it's been on the restaurant's cafe menu for more than 25 years. Prep and Cook Time: about 30 minutes, plus marinating time (optional). Notes: You can skip marinating the cheese, but it won't be nearly as flavorful. Panko (crunchy Japanese bread crumbs) are available at most big supermarkets.
Sunset MAY 2007
1. Shape the goat cheese into eight 1-in.-thick disks and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week (see Notes). One hour before baking, pop them in the freezer to firm up.
2. Preheat oven to 400°. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.
3. Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.
4. Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.
Note: Nutritional analysis is per serving.
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