Lemons are everywhere these days — this is the third post in a row that features lemon, so it must be spring. I’ve been experimenting with a lemon-poppy vinaigrette for a while, but it took time to find the right salad to showcase it. I finally paired the dressing with a light, herb-forward salad and warm, breaded goat cheese croutons. The result is bright, fresh, and balanced: tart lemon, the subtle crunch of panko, creamy warm goat cheese, and a flurry of fresh herbs. It’s simple to prepare but feels special, and it’s quickly become one of my favorite spring salads.
This salad works well as a starter, a light main course, or a side for grilled fish or chicken. The vinaigrette is intentionally on the tart side to offset the natural sweetness of blueberries and the richness of goat cheese; if you prefer a sweeter dressing, add a touch more honey. For the goat cheese croutons, a very hot oil and a quick fry are key: this seals the panko crust and warms the cheese without letting it fully melt away. The salad is refreshing, not heavy, and comes together in under 30 minutes.
Herb Salad with Lemon-Poppy Vinaigrette, Warm Goat Cheese Croutons
4
240kcal
Lauren Keating
Ingredients
- 1 6- ounce log of goat cheese
- 1 egg beaten
- ¼ cup panko breadcrumbs
- oil for frying
- 1 shallot minced
- 2 lemons
- 1 tsp honey
- 1 tsp dijon mustard
- 2 Tbs olive oil
- 1 tsp poppy seeds
- 1 package mixed herb salad or a combination of your favorite lettuces and lots of fresh herbs
- ¼ cup fresh cilantro
- ½ cup blueberries
Instructions
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To prepare the warm goat cheese croutons: pour about 1/2 inch of neutral oil (vegetable, canola, or light olive oil) into a small pot and heat over medium-high. While the oil warms, slice the goat cheese log into eight rounds. Set up a dipping station with the beaten egg in one shallow bowl and panko breadcrumbs in another. Quickly dip each cheese round into the egg, then press into the breadcrumbs to coat.
When the oil reaches about 350°F (if you do not have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown quickly), fry two or three rounds at a time without crowding. Fry for about 10 seconds, flip, and fry another 10 seconds until the coating is golden and sealed. Remove to a plate lined with paper towels to drain and rest briefly while you finish the salad. -
To make the dressing: roll the lemons firmly on the counter to loosen the juices, then cut and juice them — you should yield roughly 1/4 cup of juice. In a jar or small bowl combine the lemon juice, minced shallot, honey, dijon mustard, and olive oil. Shake or whisk vigorously until the dressing emulsifies. Stir in the poppy seeds and taste; add a little more honey if you want a sweeter vinaigrette. Chill any leftover dressing for another use.
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To assemble: combine the mixed herb salad and cilantro in a large bowl. Toss with approximately half of the dressing so the greens are lightly coated — reserve the remainder in the refrigerator for future use. Arrange the dressed greens on plates or a platter, scatter the blueberries on top, and place two warm goat cheese croutons on each serving. Serve immediately while the croutons are still warm and the contrast between hot cheese and cool salad is at its best.
Tried this recipe?
Share your experience or variations and enjoy this fresh spring salad.