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Salads, Vegetarian

Spring herb salad with warm blue cheese

Spring herb salad with warm blue cheese
Mel Melcon / Los Angeles Times

When it comes to herbs, I have the ultimate seasonal affective disorder. In winter, I'm a complete conservative, rationing sage by the leaf and thyme by the sprig. But at the first sign of spring, I'm radical again, ready to ... Read more

Total time: About 30 minutes | Serves 4
  • 4 ounces blue cheese
  • 1/4 cup flour
  • 1 egg, well beaten
  • 1/2 cup panko or other dry bread crumbs
  • 3 cups mixed spring lettuces with bite
  • 1/2 cup coarsely chopped chives
  • 1/2 cup coarsely chopped mint leaves
  • 1/4 cup coarsely chopped dill fronds
  • 1/4 cup coarsely chopped tarragon leaves or chervil leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon peppery olive oil
  • Pinch coarse sea salt
  • Freshly ground black pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon peanut or vegetable oil

Step 1Place the cheese in the freezer for 5 minutes. Cut it into thick slices. Dredge in the flour, then in the beaten egg and finally in the panko crumbs, pressing to coat well on all sides. Set aside on a plate (in the refrigerator if doing ahead).

Step 2Combine the greens and herbs in a large bowl and toss well until completely mixed. In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. Set both bowls aside.

Step 3Heat the butter and oil in small skillet over medium-high heat until sizzling. Carefully add the cheese slices and cook quickly until lightly browned on each side but not starting to ooze, about 1 minute.

Step 4As the cheese heats, toss the salad with the dressing to coat and divide among 4 plates. Top each with hot cheese and serve at once.

Note: Use Fourme d'Ambert, Bleu d'Auvergne or another creamy but firm blue cheese. Good choices for greens with a bite: baby oak leaf, baby romaine, baby arugula, watercress leaves.


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