The most resourced book on my laden kitchen shelves is ‘A Cooks Companion’ by Stephanie Alexander. It is not your typical cook book, it is an encyclopedia of food with chapters based on individual ingredients (ie. Mushrooms, Eggs or Chocolate) – and there are no images. Now, I do admit that photos can be very enticing but it is also quite refreshing not having an picture to compare your creation too. Gone is the pressure to make your dish look like what could be a very styled (or stylised) image put together by professionals – both in and out of the kitchen.
Anyway, I digress – this recipe is from the above mentioned cook book. We had it one night when our Chicago friends, the Flatmans, hosted a dinner party. They are the same people that introduced me to one of the best crostini’s I have ever eaten (Tomato, Olive & Caper Crostini). The Flatmans are quite the kitchen dandy’s and also have the knack for picking out recipes that really rock your culinary world.
This salad has anchovies, goats cheese and garlic and being that I love all three ingredients it quickly became a regular in our household – usually part of a light dinner with a chilled glass of white. It is delightfully flavoursome and moorish whilst being fresh and light (despite the fact that the goats cheese is sauteed). It can be served as individual portions (4) or as one large salad – either way it will give those taste buds a nice little kick.
8 slices breadsticks
4 tablespoons extra-virgin olive oil
2 cloves garlic
40 grams of butter
1 egg
8 slices fresh goats cheese
1 cup fine fresh bread crumbs
2 anchovies, finely chopped
2 cups small salad leaves, washed and dried
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chives
freshly ground black pepper
Brush breadstick slices with 1 tablespoon of the oil. Bake of grill quickly until golden on both sides, then wipe with 1 cut garlic clove and set aside. Whisk the egg lightly and roll each slice of goat’s cheese in it. Press a generous layer of breadcrumbs onto each slice of cheese and refrigerate until needed. Place anchovies in a small bowl resting over a saucepan of simmering water. Once they melt into a cream, remove and keep aside. Roll salad leaves in a clean cloth and refrigerate until needed.
When ready to serve, divide salad leaves between 4 warmed plates. Divide breadstick croutons between salads. Heat remaining butter in a non-stick frying pan and cook crumbed slices of cheese on both sides until golden, turning very gently with a wide spatula. Slip cheeses onto salad leaves. Finely chop remaining garlic clove, add to frying pan and saute for 1 minute. Stir in anchovies, remaining oil and herbs. Remove at once from heat and spoon over salad leaves and cheese. Grind pepper over and serve as a first course.
Notes: The first time I made this, I made the mistake of adding more anchovies – best not too as the flavours were far too overpowering. Stick to the recipe quantities – Stephanie knows best!
Source: Stephanie Alexander – A Cooks Companion via Kim & Shane Flatman
© 2011, Michelle. All rights reserved.
