Ina Garten French Green Bean Salad With Warm Goat Cheese

Ina Garten French Green Bean Salad with Warm Goat Cheese, a make ahead easy salad, came from her love of Paris bistro lunches. She wraps the cheese in phyllo, bakes it golden, and serves it warm over green beans and greens in a tangy dill vinaigrette.

Keep the phyllo sheets under a damp towel while you work, because they crack within minutes of drying out. Slice the goat cheese with dental floss for clean rounds that hold their shape during baking.

Source: Make It Ahead (2014)

Ina Garten French Green Bean Salad With Warm Goat Cheese

0.0 from 0 votes

Course: SaladCuisine: American, FrenchDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

650

kcal

Flaky phyllo pastry parcels filled with creamy goat cheese, placed over blanched haricots verts and mixed greens dressed in a mustard and dill vinaigrette.

Ingredients

• 12 to 16 ounces Bûcheron goat cheese
  

• 8 (8 1/2 x 14-inch) sheets frozen phyllo dough, defrosted
  

• 4 tablespoons (1/2 stick) unsalted butter, melted
  

• Plain dry bread crumbs
  

• Kosher salt and freshly ground black pepper
  

• 3/4 pound French string beans, trimmed
  

• 1/2 cup good olive oil, at room temperature
  

• 1 1/2 tablespoons white wine vinegar
  

• 1 1/2 tablespoons Dijon mustard
  

• 3 tablespoons minced shallots (2 shallots)
  

• 2 tablespoons minced fresh dill
  

• 8 ounces mesclun mix or salad greens

Directions

• Preheat: Preheat the oven to 375 degrees.
• Prepare the cheese: Score the goat cheese rind at 1/2-inch intervals and make 4 slices by pulling dental floss through the log. Place the stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel.
• Layer the phyllo: Place one sheet of phyllo on the board, brush it with butter, and sprinkle it with 3/4 teaspoon of bread crumbs. Place a second sheet of phyllo on top, brush it with butter, and sprinkle it with bread crumbs, continuing until you have 4 sheets of phyllo stacked up. Cut the phyllo in half crosswise to make two (7 x 8 1/2-inch) rectangles.
• Wrap the cheese: Place a slice of goat cheese in the middle of one stack of phyllo, fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely. Place the package, folded side up, on a sheet pan lined with parchment paper. Repeat the process, until you have 4 packages filled with goat cheese. Brush the packages all over with melted butter, cover, and refrigerate until ready to bake.
• Blanch the beans: Bring a large pot of salted water to a boil and add the string beans. Simmer for exactly 3 minutes, until crisp-tender. Drain immediately and immerse the beans in ice water to stop the cooking. Drain well.
• Make the vinaigrette: For the vinaigrette, whisk together the olive oil, vinegar, mustard, shallots, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the dill and set aside.
• Bake and serve: Bake the goat cheese packages for 15 to 20 minutes, until golden brown. Toss the string beans and mesclun with enough dressing to moisten. Divide the salad among 4 lunch plates, top each with a warm goat cheese package, and serve immediately.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone pastry brush, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different goat cheese instead of Bûcheron?

Any semi-aged goat cheese log works well here. Bûcheron has a dense, creamy center that holds its shape when wrapped in phyllo, so look for something similar in texture. Fresh chèvre is too soft and will melt out of the pastry during baking.

How far ahead can I assemble the goat cheese packages?

You can assemble the phyllo packages, blanch the green beans, and make the vinaigrette up to two days before serving. Store everything separately in the fridge. When you are ready to eat, bake the cheese packages fresh and toss the salad right before plating.

How should I store leftover salad?

The dressed salad does not store well because the greens wilt fast once the vinaigrette hits them. Keep undressed beans, greens, and vinaigrette separate if you have extras. The baked phyllo packages lose their crunch once refrigerated, so bake only what you plan to serve.

Does the brand of phyllo dough matter?

Ina Garten uses Athens phyllo dough, which tends to be thinner and crispier than some other brands. Most grocery store phyllo works fine as long as you defrost it overnight in the fridge. Thawing at room temperature makes the sheets stick together and tear.

Can I substitute regular green beans for French string beans?

Regular green beans work, but they need about a minute more cooking time since they are thicker. French string beans, also called haricots verts, cook in just three minutes and have a more tender bite. They pair better with the delicate goat cheese.