Sorry, this product is unavailable.
Check back soon!
“This salad broke boundaries in its time and continues to be a crowd-pleaser on the Chez Panisse menu. The first time I served Styrian black pumpkin seed oil, I thought a riot would break out.” Adapted slightly from Julia Sherman’s “Salad for President” (Abrams, 2017). Please plan to cook this fresh and delicious meal by or before 7/28.
What You Get
Marinated goat cheese
Toasted breadcrumbs
Kantine rye bread
Parsley
Mint
Sherry vinaigrette
Styrian pumpkin seed oil
Garden lettuces
What you’ll need
Olive oil
Step 1
Preheat your oven to 400°F degrees, and line a small sheet pan with parchment paper.
Step 2
Slice the goat cheese into 6 or 7 discs. Pour a glug of olive oil into a shallow container, and dip and flip the discs in olive oil to coat. Proceed to roll each disc in the bread crumbs (it’s okay if they’re not fully coated). Arrange the goat cheese on the lined sheet pan and bake for 6 minutes.
Step 3
Slice bread, and toast in a toaster or along with the cheese in the oven until golden brown.
Step 4
Pick the leaves from the parsley and mint, and dress with a dash of vinaigrette in a small bowl. Pile some of the dressed herbs onto each of the toasts, and drizzle with the Styrian pumpkin seed oil.
Step 5
In a large bowl, toss the garden lettuces with the rest of the vinaigrette, and serve with the warm goat cheese and herb toasts.