Salade Au Chevre Goat Cheese Salad Food
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
CRISPY GOAT CHEESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
- Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
- Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
- For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.
VEGETABLE SALAD WITH GOAT CHEESE
Categories Salad Potato Steam Quick & Easy Spring Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steam potatoes until tender, about 10 minutes. Cool completely.
- Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.
SALADE AU CHEVRE (GOAT CHEESE SALAD)
A salad of mixed greens with chevre croutons and walnut. This serves 4 as a starter course or 2 as a light supper salad.
Provided by Outta Here
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler to hot. Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
- Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
- For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
- Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing. Serve while croutons are still warm.
Nutrition Facts : Calories 636.2, Fat 27.3, SaturatedFat 8.3, Cholesterol 22.4, Sodium 1385.6, Carbohydrate 76.5, Fiber 4.1, Sugar 5, Protein 22.9
SALADE AU CHEVRE CHAUD (SALAD WITH WARM GOAT CHEESE)
Delicious salad which is commonplace throughout France, using fresh goat cheese. A more traditional version of this salad would call for thicker rounds of goat cheese, but don't feel deprived with this lower-fat version. You still get a nice portion of creamy goat cheese to eat with your salad.
Provided by AlainaF
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
- Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
- Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
- Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
- Top the salads with the hot cheese croutons, garnish with radishes and serve at once.
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