Lemony Potato Broccoli Goats Cheese Salad Food

LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD

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.

BROCCOLI SALAD WITH GOAT CHEESE

Steps:

• Fill a large bowl with ice and water, and set aside.
• Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl.
• In a medium bowl, whisk together the vinegar, honey, mustard and olive oil.
• Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese.

CORN SALAD WITH GOAT CHEESE

Steps:

• Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

BROCCOLI AND POTATO SALAD

Steps:

• cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
• mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
• season with salt, pepper and paprika.
• sprinkle with parsley and serve.

PLUM, GOAT CHEESE, AND HAZELNUT SALAD

Steps:

• Whisk together olive oil, vinegar, honey, thyme, salt, and pepper in a small bowl.
• Combine lettuce, plums, goat cheese, and hazelnuts in a large bowl. Add dressing and toss to combine.