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

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2011

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