LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD
A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 8
Steps:
- Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
- Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
- Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat's cheese into chunks and scatter over with the pine nuts.
Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.35 milligram of sodium
MARTIE'S BROCCOLI SALAD WITH BACON AND CHEESE
This broccoli salad recipe is from my mother-in-law Martie and is always a crowd pleaser at family events and church picnics. The combination of bacon, cheese, and raisins gives it a sweet and salty taste.
Provided by Kevin Gorton
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.
- Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
- Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 18.4 g, Cholesterol 38.5 mg, Fat 22.5 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.3 g, Sodium 491 mg, Sugar 13.4 g
BROCCOLI WITH GOAT CHEESE SAUCE
Categories Cheese Egg Vegetable Appetizer Side Vegetarian Quick & Easy Winter Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course or side-dish servings
Number Of Ingredients 11
Steps:
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use.)
- Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.
- Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes.
- Drain broccoli in a colander and serve hot or at room temperature with sauce.
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- Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
- While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
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