Fried Goat Cheese Salad with Parmesan Croutons


Chopt’d, a salad company found in NYC and Washington D.C., is one of my favorite options for a healthy meal on the go. As with everything in the city, it’s not particularly budget-friendly. Although I typically go with the Harvest Cobb salad, I swap ingredients to the point where the greens are the essentially the only remaining original ingredient. To save time (that line is no joke) and money, I’ve created my dream salad, aided by my mom’s classic vinaigrette, and Parmesan croutons. Recipe below the pictures-enjoy!!

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{Goat Cheese Salad}

  • 8 cups packed baby greens
  • 1/2 onion, chopped
  • 1/2 cup walnuts
  • 1/3 cup dried cherries

In a large bowl, mix together greens, onion, walnuts, and dried cherries. Toss vinaigrette to coat, and top with fried goat cheese. Serve with Parmesan croutons (recipes below).

{Fried Goat Cheese}

  • 8 oz soft goat cheese
  • 1/2 cup flour
  • 1 egg, beaten
  • 1 cup bread crumbs
  • 1 tablespoon basil, minced
  • 1 tablespoon flat-leafed parsley, minced
  • 1/4 cup olive oil

1. Mince basil and parsley and add to breadcrumbs.

2. Divide cold goat cheese into eight equal discs and gently coat with flour, then dip in egg yolk, and finish off by rolling in bread crumbs.

3. In medium pan, raise olive oil to medium-high heat and add goat cheese, frying until golden brown, about 1-1 1/2 minutes on each side.


  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard
  • 2 cloves garlic, crushed

Whisk together ingredients and add to salad. If needed, add more mustard until ingredients meld together.

{Parmesan Croutons}*

  • 1 baguette
  • 1/4 cup good olive oil, plain or flavored with basil or garlic
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup freshly shredded Parmesan cheese (3 ounces)

Preheat the oven to 400 degrees.

1. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.

2. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with shredded Parmesan. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. Serve at room temperature.

* This recipe courtesy of Ina Garten.


One comment

  1. fantastic! t must try it. thank you very much! :)

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