From Salades, Damien Pignolet, Lantern, 2010.
Beetroot, goat’s cheese and figs—sounded like a perfect mix so I settled on making this dish.
The beetroot were to be baked but I chose instead to boil them until they were tender. They were then peeled and cut into quarters because I was unable to procure baby beetroot. The beetroot were placed into the refrigerator until ready to be put into the salad.
The goat’s cheese was cut into sections and rolled in seasoned flour, dipped into beaten egg and then rolled in panko breadcrumbs. These were also placed in the refrigerator until time to fry them.
A vinaigrette was made with a chopped shallot and a clove of garlic, Dijon mustard, red wine vinegar, salt and pepper and extra virgin olive oil.
The goat’s cheese fritters were then fried until they were crisp.
A mix of rocket and frisée was tossed in the vinaigrette. The beetroot was also, though separately to prevent it colouring the green leaves.
The leaves were placed on the plate, the beetroot around them. The figs were cut into quarters and placed around, tucking them into the salad. The goat’s cheese fritters were placed into position in the salad.
What a delightful salad. Not only did it look great but it also tasted great. I loved the crunch on the outside of the fritters as you bit into them and hit the creamy salty interior. And they went so well with the sweet beetroot and figs.
Ease of cooking: ✔✔✔✔