No one cared if mom had packed a thermos of soup or a bologna sandwich. But God forbid you have an orange vinyl Ziggy "Munch"box
|image from design crave|
I don't pack a lunch anymore. Since I live just blocks away from work, I come home. When Fall hits, sometimes I even walk. It's getting to be that time.
To all those brats who teased me about Ziggy...
How's that rushed burger on your lunch hour treating ya?
French Warm Goat Cheese Salad from Rick Bayless:
Fantastic! We all loved this salad. Of course, the goat cheese is the star. Panko gives it an extra crunchy coating--which is an amazing contrast to the warm creamy interior. The creaminess of the goat cheese also contrasts nicely with the dressing, which is tart...and made with things you probably have on hand.
* Make sure your goat cheese is super cold. The way the recipe is written, you cut the disks, make the dressing, coat the disks in the bread crumbs, plate the salad, then broil the cheese. Mine started to soften too much under the broiler. I would get your dressing and salad ready, keeping the goat cheese chilled. Then, remove from the fridge and work with it (quickly).
I Heart Cooking Clubs is featuring "What's In Your Lunchbox?" recipes from Rick Bayless all week.
French Warm Goat Cheese Salad
from Rick & Lanie's Excellent Kitchen Adventures by Rick Bayless
1 log goat cheese
1/2 cup plus 1 Tbsp olive oil, divided
1/4 tsp black pepper
1 Tbsp French style mustard, smooth or coarse
1 tsp vinegar (I used white wine vinegar)
1/2 cup coarse bread crumbs
6 cups loosely packed young salad greens
Cut cold log of goat cheese into 8 disks.
Combine 1/4 c oil, pepper, mustard, vinegar, and 1/4 tsp salt in a small jar. Lid and shake thoroughly.
In a small bowl, drizzle 1 Tbsp oil over the bread crumbs. Use fingers to work oil evenly into crumbs. Spread crumbs onto a plate. Lay goat cheese disks in a single layer over the crumbs. Sprinkle crumbs over the top. One by one, pat crumbs into the disks on all sides, then lay disks on a baking sheet.
Place salad greens in a large bowl. Shake the dressing again, then drizzle over greens (you may not need it all). Toss to coat evenly. Divide on four salad plates.
Set cheese under broiler. Cook--watch very carefully and don't walk away--until crumbs are browned and cheese is soft (about 1 minute). Use a spatula to turn cheese disks over. Broil until browned. Transfer two disks to each plate.