Recipe: Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad

Name: Recipe: Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad
Cuisine: American
Ingredients: 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chèvre); Leaves from 4 sprigs thyme, chopped; Leaves from 1 small sprig rosemary, chopped; 1 1/2 cups extra-virgin olive oil; 1 cup panko; 1/2 baguette loaf, cut into eight 1/4-inch-thick slices; 1 teaspoon sherry vinegar; 1/2 teaspoon coarse kosher or sea salt; 1/4 teaspoon freshly ground black pepper; 2 1/2 tablespoons walnut or extra-virgin olive oil; 1/2 pound baby lettuces or salad mix, washed and dried; 1/2 cup toasted walnuts, coarsely chopped

Instructions

I first visited Chez Panisse about ten years ago, a new cook stepping with some awe into what felt like a founding palace of American cuisine. But part of the beauty of Alice Waters’ Chez Panisse is that for all its history and accolades it has remained what it was created to be: a bustling, cozy, unpretentious neighborhood bistro.

Updated at: Mon, 25 Nov 2024 10:34:38 GMT