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French Green Bean Salad with Warm Goat Cheese

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Cookbook author and Food Network host Ina Garten says that when she is in Paris, she loves to have a big salad with warm goat cheese for lunch. By wrapping the cheese in phyllo dough and baking it, she ends up with a delicious package that’s crispy on the outside with creamy goat cheese inside. In this recipe from Garten’s book Make It Ahead, a cold salad with French string beans is the perfect counterpoint to the baked goat cheese.

Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 12 to 16 oz. (375 to 500 g) Bûcheron goat cheese
  • Eight 8 1/2-by-14-inch (21.5-by-35-cm) sheets frozen phyllo dough, defrosted
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
  • Plain dry bread crumbs
  • Kosher salt and freshly ground pepper
  • 3/4 lb. (375 g) French string beans, trimmed
  • 1/2 cup (4 fl. oz./125 ml) good olive oil, at room temperature
  • 1 1/2 Tbs. white wine vinegar
  • 1 1/2 Tbs. Dijon mustard
  • 3 Tbs. minced shallots (2 shallots)
  • 2 Tbs. minced fresh dill
  • 8 oz. (250 g) mesclun mix or salad greens

Directions

Preheat the oven to 375°F (190°C).

Score the goat cheese rind at 1/2-inch (12-mm) intervals and make 4 slices by pulling dental floss through the log. Place the stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel. Place one sheet of phyllo on the board, brush it with butter and sprinkle it with 3/4 tsp. of bread crumbs. Place a second sheet of phyllo on top, brush it with butter and sprinkle it with bread crumbs, continuing until you have 4 sheets of phyllo stacked up. Cut the phyllo in half crosswise to make two 7-by-8 1/2-inch (18-by-21.5-cm) rectangles.

Place a slice of goat cheese in the middle of one stack of phyllo, fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely. Place the package, folded side up, on a sheet pan lined with parchment paper. Repeat the process until you have 4 packages filled with goat cheese. Brush the packages all over with melted butter, cover and refrigerate until ready to bake.

Bring a large pot of salted water to a boil and add the string beans. Simmer for exactly 3 minutes, until crisp-tender. Drain immediately and immerse the beans in ice water to stop the cooking. Drain well.

For the vinaigrette, whisk together the olive oil, vinegar, mustard, shallots, 1 tsp. salt and 1/2 tsp. pepper. Stir in the dill and set aside.

Bake the goat cheese packages for 15 to 20 minutes, until golden brown. Toss the string beans and mesclun with enough vinaigrette to moisten. Divide the salad among 4 lunch plates, top each with a warm goat cheese package and serve immediately. Serves 4.

Notes: French string beans are also called haricots verts. Ina Garten uses Athens phyllo dough.

Make it ahead: Assemble the goat cheese packages, cook the beans and prepare the salad and vinaigrette; refrigerate separately for up to 2 days. Before serving, bake the cheese packages, combine the salad and vinaigrette and serve.

Reprinted from Make It Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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