PEA SALAD WITH RADISHES AND FETA CHEESE
Provided by Molly Stevens
Categories Cheese Dairy Herb Vegetable Side Vegetarian Feta Pea Radish Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
- Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
PEA & RADISH SALAD
A simple side for two, that can be on the table in just 15 minutes
Provided by Sarah Cook
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Put the shallot and peas in a bowl. Pour over a kettle of boiling water, then drain. Mix the vinegar, oil and sugar to taste, then season generously. When you're ready to eat, toss the shallot, peas, leaves, radishes and dressing together.
Nutrition Facts : Calories 82 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
GREEK SALAD WITH GOAT CHEESE
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try. The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
Provided by Florence Fabricant
Categories salads and dressings
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
- Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
- Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
- Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 464 milligrams, Sugar 3 grams
RADISH SALAD WITH GOAT CHEESE
This is a scrumptious, healthy salad recipe. My mother always had a pickled vegetable salad on our dinner table and radish salad was always part of the rotation. This recipe is from the April 2013 issue of Cooking Light.
Provided by mandabears
Categories Cheese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a bowl, stirring well.
- Add radishes and oregano and toss to coat.
- Place 1 cup of baby spinach on each of 4 plates.
- Using a slotted spoon top each plate with 1/2 cup of radish mixture.
- Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
- Drizzle remaining dressing evenly over salad.
Nutrition Facts : Calories 104.3, Fat 7.8, SaturatedFat 3.4, Cholesterol 11.2, Sodium 119.7, Carbohydrate 5.2, Fiber 1.8, Sugar 3, Protein 4.4
FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES
Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.
Provided by Vallery Lomas
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
- Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
- Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
- Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.
EDAMAME AND PEA SALAD WITH SWEET ONIONS AND GOAT CHEESE
Make and share this Edamame and Pea Salad With Sweet Onions and Goat Cheese recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 teaspoon of the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 5 minutes.
- Transfer the bacon to a plate. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. Add the garlic and cook until golden, 2 minutes.
- Transfer the onions and garlic to a plate.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the edamame, peas and sugar snap peas and cook until the sugar snaps are crisp-tender, about 4 minutes.
- Drain and cool under running water. Pat dry.
- In a large bowl, mix the lemon juice with the mustard and the remaining 3 tablespoons plus 2 teaspoons of olive oil.
- Add the edamame, peas, sugar snaps, bacon, onion wedges, garlic and mint. Season the salad with salt and pepper and toss until combined. Sprinkle the goat cheese over the salad and serve at room temperature.
Nutrition Facts : Calories 475.3, Fat 35.3, SaturatedFat 9.6, Cholesterol 30.5, Sodium 395.7, Carbohydrate 24.2, Fiber 7.5, Sugar 5.7, Protein 19.1
RADISHES WITH GOAT CHEESE
Categories Milk/Cream Cheese Vegetable No-Cook Cocktail Party Vegetarian Quick & Easy Goat Cheese Radish Spring Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 4
Steps:
- In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding.
- Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves.
- Garnish hors d'oeuvres with chervil.
FARRO, PEA SHOOT, AND GOAT CHEESE SALAD
This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 10
Steps:
- Cook farro, according to package directions and let cool to room temperature. Transfer to a large bowl.
- As farro cooks, bring a small pot of salted water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water.
- Add peas, pea shoots, mint, almonds, and lemon zest to farro. Toss with lemon juice and olive oil. Season with salt and pepper. Top with goat cheese.
Nutrition Facts : Calories 202 g, Cholesterol 4 g, Fat 8 g, Fiber 6 g, Protein 8 g, Sodium 67 g
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