There is a legend that that new-born Zeus was fed with goat’s milk. And this certainly adds authority to goat’s milk. They say it has healing properties and is more suitable for the human body. And it seems to me that the whole world is divided into those who love goat milk products and those who hate them. If you are from the second ones, but decided to give goat milk a chance, I advise you to start with goat cheese. They are able to conquer any heart. Like the cheese in this salad, generously flavoured with cream and honey, on a crispy cushion of fresh green leaves. Will you take the risk?
There is a legend that that new-born Zeus was fed with goat’s milk. And this certainly adds authority to goat’s milk. They say it has healing properties and is more suitable for the human body. And it seems to me that the whole world is divided into those who love goat milk products and those who hate them. If you are from the second ones, but decided to give goat milk a chance, I advise you to start with goat cheese. They are able to conquer any heart. Like the cheese in this salad, generously flavoured with cream and honey, on a crispy cushion of fresh green leaves. Will you take the risk?- Prep time: 15 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: salad spinner
- Cuisine: European
Ingredients
⠀- 4 lettuce leaves
- 4 lollo bianco lettuce leaves
- 50 g rocket
- ½ baguette
- 150 g goat cheese
- 50 g sliced jamon
- 4 tbsp double cream
- 2 tbsp honey
- juice of ¼ lemon
Cooking method
Step 1
Heat the oven to 180˚С. Slice the baguette 1½ cm long, place on a baking sheet and bake for 3 minutes. Slice the cheese. Remove the baking sheet with toasted bread. Place a slice of cheese, cream and honey on each slice of baguette. Bake for 5 minutes.
Step 2
Cut the jamon into large strips. Tear the lettuces’ and rocket leaves into large pieces with your hands and mix. Sprinkle with lemon juice and transfer to plates. Top with baguette toasts, jamon, and serve.
My tips and tricks:
It happens, one can live the whole life and not learn how to wash the salad properly: you turn on the hot water and put the salad under it to rinse. Hot water, under pressure, breaks the leaves. Now it can no longer be called a salad. Next time, take a large deep container, take cold water, put the salad in and let it sit for about 10 minutes. Then gently take it out and dry it on a paper towel or in a special salad spinner.
- 4 lettuce leaves
- 4 lollo bianco lettuce leaves
- 50 g rocket
- ½ baguette
- 150 g goat cheese
- 50 g sliced jamon
- 4 tbsp double cream
- 2 tbsp honey
- juice of ¼ lemon
- Heat the oven to 180˚С. Slice the baguette 1½ cm long, place on a baking sheet and bake for 3 minutes. Slice the cheese. Remove the baking sheet with toasted bread. Place a slice of cheese, cream and honey on each slice of baguette. Bake for 5 minutes.
- Cut the jamon into large strips. Tear the lettuces’ and rocket leaves into large pieces with your hands and mix. Sprinkle with lemon juice and transfer to plates. Top with baguette toasts, jamon, and serve.