Certain restaurants make it almost impossible for me not to order certain things. When I am at a diner, I order Greek Salad, almost without fail. Largely in part because if I am with my kids, as I often am when a diner is involved, there is a strong likelihood that whatever they order will come with fries, so that part of things is taken care of.

When I go to a bistro, I always want the moules frites (mussels and fries…perhaps you’re noticing a thread here). To start, I can’t think of anything I want more than that classic bistro salad with piles of somewhat bitter lettuce (add frisee if you like it), chunky, crispy (but not too crisp) bacon lardons, a vinegary-ey vinaigrette, some goat cheese, a toasted piece of baguette. What can be better than that?

Serve this bistro salad with a Burger, Crispy Baked Sweet Potato Fries, or Orange Salmon with Leeks and Mushrooms.

This is that classic salad that every French bistro meal should start with (but now you can make it at home!).

Marinated Goat Cheese Salad

You can marinate the goat cheese for up to 24 hours, and then magically, the marinade becomes the salad dressing, with the addition of just a touch more sherry vinegar. If you don’t need all of the dressing, you can store it in a jar in the fridge for another few days.

This Bistro Salad with Warm Goat Cheese is one of the very few times you will see a plated salad (or a plated anything) on this blog. 99% of the time, I plunk down a big platter or bowl of whatever I’ve made, and everyone helps themselves. In the case of this salad, it’s a little fun and a lot pretty to set up individual plates ahead of time.

Ingredients

• Olive oil – For toasting the bread and the main flavorful fat in the marinade and dressing.
• Basil leaves – For a slightly sweet and savory pop.
• Shallots – For a mellow spiciness and texture.
• Lemon zest – Lemon zest offers a more aromatic lemon flavor.
• Sherry vinegar – Sherry vinegar is a very mellow vinegar with a balanced sweetness and acidity.
• Red pepper flakes – For a bit of spice.
• Salt and black pepper – To taste.
• Goat cheese – Marinated and broiled to create the most irresistible topping.
• Baguette – Because who doesn’t like a delicious toasted baguette on the side of their salad?
• Romaine heart, Belgian endive, and arugula – This combination of greens offers a perfect balance between bitter, refreshing, and crisp.
• Cooked bacon – The bacon adds a great depth of flavor and smokiness.
• Poached egg – Totally optional, but adds a nice bit of protein to the salad’s baguette. (Tips on how to poach eggs below.)

Variations

This salad is very customizable. Although its beauty is to let the lettuce and dressing shine, feel free to add any vegetables of your choice. If you want to make it vegetarian, just leave out the bacon. Skip the egg if you like, too.

How to Make Bistro Salad with Warm Goat Cheese

1. Marinate the cheeses: Whisk the oil, basil, shallots, lemon zest, 2 tablespoons sherry vinegar, and red pepper flakes in a bowl. Place the goat cheese in a shallow, nonmetallic dish and pour the marinade over it. Cover and refrigerate for 24 hours. Remove the goat cheese, and reserve the marinade to use for the dressing.
2. Toast the bread: Brush the slices of baguette with olive oil and place on an aluminum foil-lined baking sheet. Bake for about 4 minutes at 350 degrees. Remove the bread and set aside.
3. Mix the salad: Toss the romaine, endive, and arugula in a bowl. Add the remaining tablespoon of sherry vinegar to the reserved marinade. Toss the lettuce with the dressing and plate it.
4. Bake the goat cheese: Place the goat cheese on an aluminum foil-lined baking sheet with non-stick cooking spray. Cook under the preheated broiler for about 3 minutes.
5. Serve: Transfer each piece of cheese to a toasted baguette and place it on the side of the salad. Sprinkle over the bacon and add a poached egg if you like.

How to Poach Eggs

Poaching eggs can be intimidating. I learned this technique for making an egg with basically the same consistency from Mark Bittman’s How to Cook Everything (you all have that book, don’t you? If not, buy it right away).

1. Bring a pot of water to a boil, poke a pinhole in the fatter side of an eggshell, and lower the eggs into the boiling water.
2. Set the timer for 5 minutes (5 minutes 30 seconds max).
3. When the beeper goes off, drain the eggs and run them under cold water to stop the cooking.
4. Peel the eggs and split one open over each salad, letting the runny yolk be free to mingle with the salad.

My kids, who love eggs, had NO interest in an egg on their salads, by the way.

Storage and Make Ahead

Not only can the goat cheese be marinated up to 3 days in advance, but I suggest this as the goat cheese will become more flavorful.

Once dressed, the salad should be served and eaten immediately, or the greens will start to wilt

What to Serve with a Bistro Salad with Warm Goat Cheese

Honey-Garlic Shrimp

Grilled Chicken Thighs

Ribeye Steaks with Thyme-Garlic Butter

More Salad Recipes

• Chicken Taco Salad
• Shrimp and Avocado Salad
• Classic Caesar Salad
• Chopped Salad with Chicken and Blue Cheese Dressing