Garden Lettuces with Goat Cheese and Rye Toasts Bundle

“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.