Fried Goats' Cheese with Minted Salad (Gvinat Ezim Metougenet Im Salat Nana)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
a 8x1 cm/1/2 inch thick slices round goats' cheese (chevre) fine matzo meal or dried breadcrumbs 1 egg, beaten
olive oil, for shallow frying SALAT NANA: 40 g/1-1/2 oz fresh mint leaves small bunch watercress
1 small cucumber, thinly sliced 1 small purple onion, thinly sliced 3 tablespoons olive oil
1 tablespoon red wine vinegar salt and freshly ground black pepper



1 Coat the cheese slices carefully with matzo meal or breadcrumbs, dip into the beaten egg, then coat again with the meal or crumbs. Place on a kitchen paper-lined tray and refrigerate for at least 10 minutes.
2 FOR THE SALAT NANA: Rinse the mint leaves and dry in a salad spinner or wrap in a clean cloth to dry. Pick the tender sprig tips and the leaves from the watercress, rinse and dry separately from the mint. Place the watercress, cucumber and onion rings in a bowl. Beat the oil and vinegar in a small bowl, add salt and pepper to taste. Just before serving, gently shred the mint leaves with a sharp knife and add to the salad. Pour over the dressing and toss lightly.
3 Pour the oil into a large frying pan until 5 mm/1/4 inch deep. Heat on a medium-high flame, add the cheese and shallow fry quickly for about 1-2 minutes on each side, until golden brown. Drain on the kitchen paper.
4 Divide the salad between four serving plates and top with 2 rounds of hot fried cheese. Serve immediately.

Back