Dripping-fried bread, brassica and goat’s cheese salad

AT A GLANCE

  • Serves 4 people

This salad is all about the crunch of the dripping-fried bread, the creaminess of the goat's cheese and the texture of the greens. It's perfect for winter, when brassicas are abundant and at their best.

  • 500 gm beef fat, cut into 3cm pieces (see note)
  • 280 gm sourdough bread, crusts removed, coarsely torn into 3cm pieces
  • 60 ml (¼ cup) olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 300 gm brassica leaves, such as turnip tops, kale and cabbage leaves
  • 30 ml aged red wine vinegar
  • 150 gm soft goat’s cheese
01   Preheat oven to 180C. Roast beef fat on a rack over a deep roasting pan until fat renders into roasting pan (1-2 hours). Reserve 60ml dripping. Remaining dripping will keep refrigerated in an airtight container for 4-5 weeks.
02   Heat reserved dripping in a large frying pan over medium heat, add torn bread and stir occasionally until golden (4-5 minutes). Remove with a slotted spoon and drain on absorbent paper.
03   Heat olive oil in a large frying pan over medium-high heat, add onion and garlic and stir occasionally until softened (4-5 minutes). Add brassica leaves and stir frequently until wilted (4-5 minutes). Season to taste, drizzle with vinegar, transfer to a serving plate, scatter with dripping-fried bread and goat’s cheese and serve.

Note Beef fat is available from select butchers. You will need to order it.

Topics:

KALE, GARLIC, MAIN, CABBAGE, TURNIPS, MODERN AUSTRALIAN, WINTER, ONIONS, GOAT'S CHEESE, SALAD, BREAD

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jun 2011

Jun 2011

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