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 olive oil (¼ cup)
- 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
- 1Preheat 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.
- 2Heat 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.
- 3Heat 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.