About this Recipe

By: Rachel

There’s something timeless about a French green salad—simple greens, a sharp vinaigrette, and just the right touch of creamy cheese for richness. This green salad with Bûcheron toasts is as much about nostalgia as it is about flavor.

A Childhood Love of All Things French

I have long loved all things French. As a little girl, one of my aunts bought me a set of “Teach Me French” cassettes, which I listened to on repeat. (Their method of instruction was to play classic children’s songs like “Head, Shoulders, Knees, and Toes” and “The Wheels on The Bus,” but in French). My Kindergarten classroom had a set of “Madeline” picture books. That’s where I became enchanted by the beautiful illustrations of Paris—nothing like the Midwest.

Early Culinary Adventures with French Flavors

Although there was little French food to be found where I grew up, I felt sure that I would love it. And I just knew that I was meant to be eating it on a regular basis. Throughout my adolescence, I attempted (with varying degrees of success) the works of Escoffier and Julia Child. Fortunately for me, their books could be obtained at the local library. For a time, there were soufflés on an almost-weekly basis.

Of course, I had never actually eaten one before, so I didn’t really know what they should taste like or what their texture should be. I remember them being sort of spongy, though with an overall pleasing taste of Dijon mustard and Alpine cheese.

At the time, I thought them the height of sophistication—especially when paired with French green salads of vinaigrette-dressed, delicate Boston lettuce. This was much more français than the sweet, thick, red “French” dressing perpetually served atop iceberg lettuce and shredded carrot in diners throughout Minnesota in the 1990s. I secretly continued to prefer the red bottled stuff, though, until my late teens.

Embracing the French Green Salad Experience

I further enhanced my Gallic culinary education by conducting gastronomic experiments. That is, of course, with the help of Edith Piaf’s “Voice of the Sparrow” CD playing in the background. Occasionally, I would also play Les Misérables (the original French concept album, of course).

I guess if you eat enough vinaigrette and stinky cheese, it grows on you. These days, I much prefer French vinaigrettes to American-style salad dressings. This dish—a French green salad with warm, melty goat cheese—is inspired by the delicious Bȗcherondin du Chèvre at the iconic Café Campagne in Seattle’s Pike Place Market. It could just as easily be found, though, in any Parisian brasserie.

How to Serve This French Green Salad with Bûcheron Toasts

The crunchy baguette slices, topped with melted, flavorful, gooey-rich Bȗcheron cheese, are a perfect complement to the bitter greens and bright vinaigrette. This dish makes a filling lunch entrée, or pare down the size to create a robust first course.

The next time you’re hosting a weekend brunch or assembling a quick weekday lunch, keep this French green salad with Bûcheron toasts in mind. It’s a simple but delicious salad that strikes the perfect balance of richness and acidity. If you’re looking for a simple, refined bite to serve along side the salad, try these Savory and Herb Cheese Sablés.

Beverage Pairing

By: Olivia

Greens love a beautiful Sauvignon Blanc, especially a bright French one. There is nothing more classic than a beautiful vinaigrette and a French Sauv Blanc. Erikka from Violet Wine suggests two different classics. The Loire Valley in France has two awesome and distinct regions. A Sancerre is crisp and lean and a Pouilly-Fume is a bit denser and fuller-bodied.

French Green Salad with Bȗcheron Toasts

I love dishes with contrast. In this recipe, a bright and zingy green salad is paired with toasts topped with warm, rich Bȗcheron—light and indulgent at the same time.

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Ready In 25

Meal Type Salad

Good For French

Yield Servings

Equipment

Ingredients

8 medium baguette slices
¾ cup (175 mL) good olive oil
4 ounces (115g) Bȗcheron or other soft, semi-aged goat cheese, sliced
10 ounces (280g) frisée or other bitter salad greens, such as arugula
¼ cup (60mL) Champagne vinegar
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt and freshly-ground black pepper
¼ cup (25g) green onions (finely sliced)

Step by Step Instructions

Step 1

Preheat your oven to broil, and set your rack to the upper third of the oven.
On a small sheet pan, toast baguette slices briefly on each side until lightly browned. Remove from oven, and top each slice with ½ ounce (15g) Bȗcheron, and set aside.

Step 2

Whisk the vinegar, mustard, lemon, salt, a few grinds of black pepper, and green onion until combined. Add the olive oil in a thin stream until emulsified, whisking continuously. Add the salad greens to a large bowl.

Step 3

Transfer the cheese-topped baguettes to the oven and broil (watching carefully) for 2-3 minutes, or until the cheese has softened and melted. Remove the baguette slices from the oven.

Step 4

Pour the vinaigrette over the greens, and toss just until combined. Divide the dressed greens between 4 serving dishes, and add two warm baguette slices to each plate. Serve immediately.