Salad Tomato and Mesclun Salad with Dill French Dressing and Toasted Chevrai Cheese

This recipe was featured on
"You're the Chef" episode #414.

OK, Might try it.OK, Might try it.

1.42 out of 5 (19 ratings)

Yield: six dinner portions


  • 1/2 c. fresh dill, stemmed and chopped
  • 1/4 c. white balsamic vinegar
  • 3/4 c. salad oil
  • to taste salt
  • to taste ground black pepper
  • 3 each large, ripe tomatoes, stemmed and cored, cut in half, one small pocket of seeds removed
  • 1 each bag of Mesclun salad mix
  • 6 each leek ties (optional)
  • 12 oz. Chevrai or Montrachet style goat cheese, chilled, cut or shaped into 12 pieces
  • as needed extra virgin olive oil
  • as needed fine breadcrumbs
  • to taste salt
  • to taste ground black pepper


Dressing procedure:
  1. Combine the dill with the vinegar, oil, salt and pepper. Refrigerate at least 4 hours or overnight.
Salad procedure:
  1. Just before service, prepare the tomatoes. Tie the lettuce together in bundles, and insert a bundle into the small pocket where the seeds were in the tomato – this should allow the salad to stand up in the tomato like it is a vase.
  2. Chill the goat cheese until very firm. Cut using a warm knife dipped in oil. Lay the cheese into a shallow pan that has a thin layer of breadcrumbs, oil, salt and pepper in it. Pick up the cheese with a small spatula and grill for 45 seconds over high heat on the breadcrumb side only. Remove from the heat and set 2 pieces on each tomato.
  3. Serve with the dressing drizzled around the plate.

Cooking Keys