About this Recipe

By: Rachel

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, where I became enchanted by the beautiful illustrations of Paris—nothing like the Midwest.

Although there was little French food to be found where I grew up, I felt sure that I would love it, and 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, whose books could be obtained at the local library. For a time, there were soufflés almost weekly.

Of course, neither I nor anyone in my family had ever had 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 mustard and Alpine cheese. At the time, I thought them the height of sophistication—especially when paired with salads of vinaigrette-dressed, delicate Boston lettuce. This was much more français than the sweet, thick, red “French” dressing we usually ate atop iceberg lettuce and shredded carrot (though until my late teens, I secretly continued to prefer the red bottled stuff).

I further enhanced my European cooking experiences by conducting my gastronomic experiments with Edith Piaf’s “Voice of the Sparrow” CD playing in the background or, occasionally, Les Misérables (the original French concept album, of course).

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

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 lovely first course for any French meal.

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.

Print Recipe

Ready In 20

Meal Type Salad

Good For Anytime

Servings 4

Ingredients

8 medium slices baguette
¾ cup (175 mL) good olive oil, separated
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 freshly squeezed lemon juice
¼ teaspoon salt; freshly ground black pepper
¼ cup (25g) finely sliced green onion

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

In a medium bowl or small bowl of a food processor, 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. 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.