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One French word: chaud, a French recipe: salade de chèvre chaud


Chaud, adjective (chaud (m.), chaude (f.), chauds (m.pl.), chaudes (f.pl)) = hot (pronounced show (for the masculine singular and plural), showed (for the feminine singular and plural).

Du chocolat chaud = hot chocolate; une journée chaude = a hot day; des marrons chauds = hot (roasted) chestnuts; des braises chaudes = hot coals.

The film Some Like it Hot = Certains l’aiment chaud; but the film Cat on a Hot Tin Roof = Chat sur un toit brûlant (literally burning).

The verb chauffer = to heat (je chauffe, tu chauffes, il/elle chauffe, nous chauffons, vous chauffez, ils/elles chauffent = I heat, you heat etc.)

My recipe is for a salade de chèvre chaud = salad with toasted goat’s cheese. Very much a standard starter in French restaurants, or sometimes as a cheese course on longer menus, I have made it a main course by adding this and that.

Salade de chèvre chaud

Crottin de chèvre, about 4cm across

About 3cm thick. This is a whole cheese, not a slice, fairly hard. If too fresh it will melt.

For two people you will need:

  • 2 crottins de chèvre (little round fairly hard goat’s cheeses – see photos)
  • 2 slices of wholemeal bread
  • some nice, firm lettuce, good and green, not iceberg, or other salad greens of your choice
  • a ripe avocado
  • a ripe pear
  • 10 little slices of smoked duck breast (or petals of parma ham)
  • 1 lemon or lime
  • olive oil
  • salt and pepper

Preparation:

  1. Prepare the lettuce leaves (or other salad leaves of your choice) and place them on a plate to form a bed for the cheese.
  2. Peel the avocado and cut it into slices, place half on each plate, squeeze a little lemon juice so that it keeps its colour.
  3. Peel the pear, cut into chunks, place half on each plate, squeeze a little lemon juice so that it doesn’t go brown.
  4. Cut the crusts off the bread so that you have two pieces about 7cm square, and toast them. Allow to cool and place on top of the lettuce.
  5. Place 5 slices of smoked duck breast on each plate in a fan shape (vegetarians just leave out this step).
  6. Squeeze a little lemon on the lettuce, and drizzle olive oil over the salad ingredients on the plate.
  7. Season with a little salt and pepper.
  8. In a small frying pan, put a little olive oil (a teaspoonful, no more) to help the cheese not to stick. Cut each crottin in half horizontally and place in the hot pan, outside skin downwards to begin with. Cook for a minute, and turn with a spatula, very gently. There will be a skin trying to stick to the pan, slip the spatula under this skin so that it is on top when the cheese is turned; cook for a minute on the other side. Again very carefully lift the half crottin, with the skin that will be trying to stick to the pan, and place two halves on top of the bread on each plate. The cheese is not meant to melt all over the place. It should almost keep its shape, just go brown and soften a little.

Salade de chèvre chaud as a main course

Bon appétit!

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About OneFrenchWord

I was a professional linguist and have been a life-long foodie. I am now lucky enough to be retired and free to roam the beaches around my home at the tip of the Finistère (Brittany, France). Writing is occupying a larger place in my life, with this blog and a children's book in preparation. I shall feel much happier calling myself a writer when I have published a book. And so posts on OneFrenchWord will be published first as an e-book, my ambition being to see a glossy volume on French language and cuisine in print some day. So keep reading, and snap up the book when it appears!

16 responses »

  1. Yummy.. I love the combination of pear, avocado, and goat cheese. I have goat cheese at home (President Cheve La Buche) and I will try this tonight. The cheese I have is different (more mellow) but I hope it will work.

    Reply
  2. One of my favourites and love your presentation with pears and duck etc– will try that tonight— thank you

    Reply
  3. A classic dish (although one I always enjoy) but with your refinements a bit more special. Since we’re in duck country you often get it with gésiers or smoked duck breast. Goat’s cheese also goes very well with red onion so I sometimes slice and fry one till the rings are soft and mix it with the salad – I find raw onion too strong.

    Reply
    • Mmmm, I love raw onion, red onion, but it’s an anti-social addiction!

      Reply
      • If you like chèvre and red onions, here is something I like to serve my guests to a drink. Simple and good!
        Put thin slices of chèvre (small role) on pastry. Add sliced garlic, sliced red onion and thyme. Put into the oven. When ready, cut into squares, one slice of chèvre on each and serve.

        Reply
        • Thank you! That’s really constructive, I wish more people would comment with alternative recipes! And you published your comment just at the right moment, I was looking for a quick apéritif bite for this evening, I have all your ingredients, so there we are. Many thanks.

          Reply
    • If you find raw onions too strong, you can soak them in vinegar, or lemon juice, for about 15 minutes. They will wilt down, soften and lose their sharpeness, and their sweeetness will come through. I always do this for salads, and it especially works well for red onions :-)

      Reply
  4. I hope it was up to your expectations!

    Reply
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  6. Mmm, one of my favourites… I had a local adaptation of this yesterday, using St Marcellin instead of chèvre (I’m in the French Alps): Beautiful!
    :)

    Reply

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