Tomato Steak with Goat Cheese and Herb Salad

1/4 cup fine dried bread crumbs
Sea salt and freshly ground pepper
1/2 teaspoon water
1 egg
4 rounds fresh goat cheese, about 2 ounces each
4 thick, ripe tomato slices
2 teaspoons extra-virgin olive oil, plus more for the salad
2 cups lightly packed mixed tender fresh herb leaves, such as basil, chervil, tarragon, flat-leaf parsley, chives (1-inch lengths) or young watercress
Red wine vinegar

In a small, shallow bowl, mix the bread crumbs with salt and pepper to taste.  Add the water and work it in with your fingers to moisten the crumbs lightly.  In another small, shallow bowl, beat the egg just until blended.  Dip one flat surface of each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place.  Repeat on the other flat surface, leaving the sides of the round uncoated.  Refrigerate the coated cheese rounds for about 15 minutes.

Center the tomato slices on 4 salad plates.  Season with salt and pepper.

Heat a large, nonstick skillet over moderately high heat.  Add the 2 teaspoons olive oil.  When the oil is almost smoking, add the cheese rounds.  Cook until lightly browned, about 45 seconds, then turn and cook on the second side until the cheese just feels quivery, about 45 seconds longer,depending on the thickness of the rounds.  Place a cheese round on each tomato slice.

In a bowl, toss the herbs with a splash of red wine vinegar, a drizzle of olive oil, and salt and pepper to taste.  Mound the herbs on top of the cheese, dividing them evenly.  Serve immediately.

Serves 4.


From Casual Cooking by Michael Chiarello