Warm Goat Cheese Roulade with Chive Dressing
In the past two decades, small U.S. cheese makers have begun rivaling France in the quality of their goat cheese. In this salad, thinly sliced potatoes are sauteed, then layered with herbal goat cheese to make a roulade, which is sliced and served warm over the greens. The contrast of the creamy cheese with the rich potatoes makes a delicious and stunning salad. The roulade and dressing may be made up to 2 days in advance, covered, and refrigerated. Whisk the dressing well to recombine it before using.
Ingredients
- Goat Cheese Roulade
- Boiling Potatoes - 2
- Duck fat or clarified butter - 1 cup
- Fresh Mild White Goat Cheese - 4-1/2 ounces, at room temperature
- Fresh Parsley - 1/4 cup, minced
- Fresh Chives - 1/4 cup, minced
- Salt and freshly ground black pepper to taste
- Chive Dressing
- Fresh Chives - 1 bunch
- Salt and freshly ground black pepper to taste
- Sherry Vinegar - 2 tablespoons
- Olive Oil - 1/4 cup
- Salad
- Baby Oak Leaf Lettuce - 1/2 head
- Romaine Lettuce - 1/8 head (center leaves only)
- Red Leaf Lettuce - 1/8 head
- Belgian Endive - 1/2 head
- Vegetable Oil - 3 tablespoons
- Unsalted Butter - 2 tablespoons
- Flour for dredging
Instructions
To make the roulade: Peel the potatoes and cut them into 1/8-inch-thick slices. Fill a deep, heavy pan with water and bring the water to a boil. Boil the potato slices for 2 minutes, drain, and pat them dry on paper towels. Heat the duck fat or clarified butter in an 8-inch saute pan or skillet over medium-high heat until the fat begins to smoke. Lower the heat slightly and cook the potato slices in small batches for 2 to 3 minutes each, or until tender. Remove the slices from the pan with a slotted spoon and pat dry with paper towels. Repeat with the remaining potato slices.
Combine the cheese with the parsley, chives, salt, and pepper. Mix well with a fork and set aside at room temperature.
Place a sheet of plastic wrap on a work surface. Arrange the potatoes in a rectangle, overlapping them in a fish-scale pattern. The finished rectangle should b approximately 6 by 8 inches. Spread the goat cheese mixture evenly on top of the potato rectangle. Using the plastic wrap as a guide, roll the potato rectangle into a tight cylinder. Twist the ends to tighten, and place the roll in the freezer for at least 15 minutes, or in the refrigerator for at least 30 minutes, until firm.
To make the dressing: Set aside 8 of the chives for garnish. Bring a small saucepan of lightly salted water to a boil and immerse the remaining chives for 20 seconds. Remove the chives and immediately plunge them into a bowl of ice water to stop the cooking. When they are cool, drain them well on paper towels and chop them. Place the chopped chives in a small blender or food processor and add the salt, pepper, and sherry vinegar. Pulse for 1 to 2 minutes, until smooth. With the motor running, add the olive oil in a thin stream. Strain the dressing through a fine-meshed sieve and set aside.
To serve: Arrange mixed lettuce leaves on each plate. Heat the vegetable oil and butter in a medium saute pan or skillet over medium heat. Place the flour in a shallow dish. Remove the roulade from the refrigerator or freezer and cut into 1/2-inch-thick slices. Dredge the slices lightly in the flour. When the butter foam begins to subside, gently place the slices in the pan and cook for 2 minutes on each side, turning the slices carefully with a pancake turner.
While the roulade slices are cooking, dress the salad with the chive dressing and garnish each plate with the reserved chives. Remove the roulade slices from the pan and divide among the salad plates.
