Spinach Chiffonade Salad with Goat Cheese Crottins and Tomato Roses
Broiled goat cheese crottins on a salad—so retro. But so good, why not continue to serve it? This recipe is a modification of one from Gourmet, 30 years ago! It looks beautiful, tastes delicious, is lightly dressed, super easy and steps 1-4 can be done hours in advance. What more do you want on Valentine's Day?
Serves: 6
  • 6 tomatoes
  • ½ pound spinach, stems discarded, washed and spun dry
  • 6 ounces goat cheese formed into 18½-inch rounds
  • 3 tbsp bread crumbs
  • 3 tbsp walnuts, minced
  • 5 tbsp olive oil (or walnut oil if you have it)
  • 1 tbsp white-wine vinegar
  1. Using a vegetable peeler, start at the top of the tomato and carefully peel all the around until you get to the base of the tomato and have one long, continuous piece of peel. Wind it around your index finger. Flip it over—voila, you have a tomato rose. Save the tomatoes for another use (BLTs, Tomato Soup, Spaghetti on February 15?)
  2. Stack the spinach leaves on top of each other in 6 piles. With the long sides facing you, roll them up tightly, like a jelly roll. "Chiffonade" by cutting the roll of spinach on the diagonal into thin slices.
  3. In a small bowl, combine the bread crumbs and walnuts.
  4. Brush the goat cheese with 1 tbsp of the olive oil. Coat the tops with the bread crumb/walnut mixture and salt and pepper lightly.
  5. Whisk the remaining 4 tbsp olive oil and vinegar together along with salt and pepper to taste until emulsified. Toss with the spinach in a large bowl.
  6. Spread the spinach evenly on six plates.
  7. Set a tomato rose in the centre of each plate.
  8. Grill the goat cheese under a preheated broiler for 30 seconds to a minute until golden.
  9. Place 3 goat cheese rounds on each plate and serve.
Recipe by Latitude 65 - Jubilados Savouring the Journey at https://latitude65.ca/valentine-2/