Name: Dripping-fried bread, brassica and goat’s cheese salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

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

Australian Gourmet Traveller recipe for Dripping-fried bread, brassica and goat’s cheese salad

Serves 4

Prep

15M

Cook

10M

Total

25M

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.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.