Fried Goat Cheese with Carrot-Parsley SaladPrint this Page

Our friend Ana Sortun, winner of the James Beard Award for Best Chef in the Northeast 2005, shares a recipe from her restaurant Oleana, in Cambridge, MA.

Serves 4

2 Crottin de Champcol or Chabichou du Poitou, cut 1/2 inch discs
1 egg beaten with 1 Tbsp Milk
1/3 cup flour, for dredging
3-4 Tbsp vegetable oil for frying
2 cups shredded carrots - 2 large or 3 medium
1/4 cup finely chopped parsley
1/4 cup toasted pinenuts
2 cloves of garlic, minced
1 Tbsp lemon juice
1 Tbsp Beaufor white wine vinegar
1 tsp sugar
salt and pepper
1/2 cup sheep's milk yogurt from Willow Hill or goat's milk yogurt from Shepherd's Gate
1/4 cup extra virgin olive oil

Lightly coat each goat cheese disc in flour. Dip in egg mixture and coat again in flour. Set aside. Place garlic, lemon juice, vinegar, and sugar in a small mixing bowl. Let sit for 5 minutes. Whisk in yogurt and olive oil. Season with salt and pepper. Stir in carrots, parsley and pinenuts. Re-season. Heat in a heavy or non-stick skillet. Add enough vergtable oil to lightly coat the pan. Brown the goat cheese discs on both sides. Center should be warm so the cheese will melt over the carrots. Top each serving of carrots with the goat cheese and serve with bread immediately.