Greens with warm goat cheese
in a mushroom crust
30 mL ( 2 Tbsp.) cider vinegar
5 mL ( 1 tsp.) Dijon mustard
100 mL ( 6 Tbsp.) sunflower oil
Salt to taste
Salad is more than just lettuce
6 large white mushrooms
2 finely chopped green onions
By Anne Desjardins Salt to taste
300 g ( 10 oz.) fresh goat cheese
Fine-looking curly lettuce, bright green I would add that culinary fashion trends 30 mL ( 2 Tbsp.) bread crumbs
and bursting with freshness in its influence salads. The names of some of them 300 g ( 10 oz.) lettuce or baby greens
crate, tasty rocket, white inspire dreams or take us on time (watercress, tatsoy, mizuna, Boston,
endive lying in stiff little travel. In France, salade tiède curly red)
rows—today even super- de foie de volaille (warm chicken
markets carry an abundance of liver salad), chèvre chaud (warm Method:
salad and greens. You can find goat cheese salad) and the fam- 1. Preset oven to 205°C (400°F).
the famous mesclun, which ous salade niçoise have blissed 2. Prepare the dressing by mixing all of
means “mix” in the French of out many a gourmet bistro patron. the ingredients well.
Provence, and that’s just what it Not to mention the renowned 3. Prepare the goat cheese medallions as
is: a mix of young lettuce leaves Caesar salad, popularized by Ital- follows: Mince 4 of the mushrooms and
and shoots. A salad can be a meal ian restaurants in the United States brown them on high heat with a little sun-
in itself if fish, seafood, chicken, since its creation in the 1920s. flower oil, then add the green onions and
nuts or cheese are added. Salads In Montreal, two relatively re- salt, and remove from heat. Let cool. Cut the
are joyful, colourful and many-faceted. There cent waves of immigrants have added to our goat cheese into 6 even slices. Add the bread
are so many kinds of salad that ingredients inventory of favourite salads: Greek salad— crumbs to the mushroom mixture. Cover the
are as unlimited as your imagination. made of Romaine lettuce, herbs, tomatoes, cheese medallions with the crumb mixture,
Human beings have been eating salad cucumber, onions, olives and feta cheese—and then place them in a flat ovenproof dish.
greens from time immemorial. Recipes and coleslaw, imported from Eastern Europe some- Bake the medallions for 10 minutes or so,
ingredients in them have varied by the times, what earlier and now ever-present on snack- just until the tops start to turn golden brown.
the nation’s culinary culture, the climate and bar menus. 4. Just before serving, mince the last two
the season, and have been thoroughly inter- Most of the time a salad consists of lettuce mushrooms. In a large salad bowl, mix the
nationalized thanks to the globalization or vegetables harmonized by means of salad greens and the raw minced mushrooms with
of markets. dressing. Since the dressing is the seasoning the dressing, then arrange on 6 plates.
Arrange medallions of warm cheese on top
of salad. Serves 6.
for the salad, enhancing the taste of the ingredients is of primary importance. Salad dressing
is no ordinary sauce: It must be highly
flavoured, and include a vital dose of acidity
(cider, wine or balsamic vinegar, or lemon or
another citrus juice) as key to its balance. (In
general, a good salad dressing is one-third
acidic element and two-thirds fat.) The fat used
in the dressing must be selected using similar
criteria: sunflower oil, hazelnut oil, truffle oil,
egg yolks, cream, yoghurt. Additional condiments such as salt (never forget the salt!), fresh
herbs, spices, mustard and edible flower petals
also give personality to salads.
As for the rest, just use your imagination
and let your preferences be your guide. C
Anne Desjardins is the award-winning chef and
owner of L’Eau à la Bouche, a hotel-restaurant
located in Sainte-Adèle, Quebec.