Summer Salad With Goat Cheese Dutch Food

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SALAD WITH WARM GOAT CHEESE



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

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.

SUMMER SALAD WITH GOAT CHEESE (DUTCH)



Summer Salad With Goat Cheese (Dutch) image

Posted for ZWT6, this sounds fabulous! Adapted from godutch.com The amounts for the salad greens and arugula seem low to me, I will probably add more when I make this. You can substitute the nectarines for strawberries, blueberries, and/or apples if desired.

Provided by noway

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

7 ounces goat cheese
1/4 ounce of fresh mint
3 nectarines
4 tablespoons walnut oil
1/2 lemon
1 tablespoon honey
3 ounces mixed salad greens
3 ounces fresh arugula
2 ounces walnuts
black pepper, to taste

Steps:

  • Cut the goat cheese into long slivers of about 1/3" wide.
  • Peel the nectarines and divide them in segments.
  • Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
  • Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
  • Pour the dressing over the salad greens and goat cheese.
  • Put the salad into four bowls and garnish with the grilled nectarine segments.
  • Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.

Nutrition Facts : Calories 463.2, Fat 38.2, SaturatedFat 12.4, Cholesterol 39.2, Sodium 262.7, Carbohydrate 20.7, Fiber 3.8, Sugar 14.4, Protein 14.7

SUMMER DINNER SALAD



Summer Dinner Salad image

This salad will transport you to the South of France. We've taken the classic vegetables of ratatouille and grilled them up for a hearty salad you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil, plus more for brushing
One 15 1/2-ounce can cannellini beans, rinsed and drained
1/4 cup pitted black olives, such as Niçoise, coarsely chopped
1 medium red bell pepper, sides removed in 4 planks
1 medium zucchini (about 8 ounces), cut on the bias into 1/4-inch-thick slices
1 medium yellow squash (about 8 ounces), cut on the bias into 1/4-inch-thick slices
1 small Italian eggplant (about 8 ounces), sliced 1/4-inch thick
1 medium red onion, sliced into 1/2-inch-thick rings
1 tablespoon rosemary leaves, finely chopped
Eight 1/2-inch-thick slices baguette
6 ounces goat cheese, cut into 4 rounds
8 cups loosely packed mixed baby greens

Steps:

  • Prepare a grill for medium heat.
  • Whisk the vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper together in a large serving bowl. Whisk in the oil to make a smooth dressing. Remove about 2 tablespoons of the dressing to a small bowl. Add the beans and olives to the serving bowl and toss well. Let marinate while you grill the vegetables.
  • Spread the peppers, zucchini, yellow squash, eggplant and onion on a baking sheet. Season with salt and black pepper. Stir the rosemary into the dressing in the small bowl and brush on the vegetables. Grill the vegetables, turning occasionally, until charred on both sides and just tender, 8 to 9 minutes for the onions, 7 to 8 minutes for the eggplant and peppers and 5 to 6 minutes for the zucchini and yellow squash.
  • Transfer the vegetables as they're cooked to a cutting board. Cut the peppers into thick strips. If the eggplant slices are large, cut them in half. Separate the onion into individual rings.
  • Grill the baguette slices, turning occasionally, until crisp on the edges and slightly charred, 3 to 4 minutes. Remove from the grill and lightly brush with olive oil on both sides. Season with salt and black pepper. While the baguette grills, place the goat cheese rounds on a piece of foil and warm them on the grill just until the cheese begins to soften, 1 to 2 minutes.
  • Add the grilled vegetables and mixed greens to the serving bowl and toss to combine. Arrange the baguette toasts around the bowl in pairs and top each pair with a round of warmed goat cheese.

SUMMER SALAD WITH GOAT CHEESE. RECIPE - (4.2/5)



Summer Salad with Goat Cheese. Recipe - (4.2/5) image

Provided by johnwhorfin

Number Of Ingredients 23

DRESSING:
4 to 8 cups butter lettuce, chopped
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 ears grilled corn, kernels removed from the cob
1 1/2 cups cherry tomatoes, halved
1 red pepper, chopped
3/4 cup fresh blackberries or blueberries
1 peach, finely chopped
1 jalapeño, seeded and chopped
1 1/2 cups cooked chickpeas or one 14-ounce can rinsed + drained
1/2 cup mixed toasted pumpkin seeds, pecans, walnuts, and pistachios
1/4 cup olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2 to 1 teaspoon chipotle chili powder
1 to 2 cloves garlic, minced or grated
1 lemon, juiced
Salt and pepper, to taste
TOPPING:
1 avocado, pitted and chopped
5 ounces goat cheese, crumbled

Steps:

  • In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tomatoes, red pepper, berries, peach, jalapeño, chickpeas, and mixed nuts. In a small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk or shake until combined. Just before serving, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.

CHOPPED SUMMER SALAD WITH BEETS AND GOAT CHEESE



Chopped Summer Salad With Beets and Goat Cheese image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

3 beets (about 3/4 pound), trimmed
2 tablespoons granulated sugar
2 tablespoons tarragon vinegar
Kosher salt to taste
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
8 radishes, trimmed and thinly sliced
12 pear or cherry tomatoes, quartered
1/4 small red onion, peeled and thinly sliced
1 scallion, trimmed and thinly sliced
8 romaine lettuce leaves, ribs removed, stacked and thinly sliced
17-ounce log goat cheese, cut into 12 slices

Steps:

  • In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
  • In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
  • In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
  • Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 33 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 19 grams, Sodium 741 milligrams, Sugar 12 grams, TransFat 0 grams

SUMMER RICE SALAD WITH GOAT CHEESE DRESSING



Summer Rice Salad with Goat Cheese Dressing image

Categories     Salad     Onion     Rice     Side     Goat Cheese     Bell Pepper     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

Dressing
1/2 cup corn oil
1/2 cup crumbled soft mild goat cheese (such as Montrachet)
1/4 cup red wine vinegar
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
Salad
4 1/2 cups water
2 1/2 cups uncooked long-grain white rice
1 teaspoon salt
1 10-ounce package frozen corn, thawed, drained
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped red onion
6 green onions, chopped
1/2 cup chopped fresh chives or green onions

Steps:

  • For Dressing: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
  • For Salad: Bring 4 1/2 cups water to simmer in heavy large saucepan. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
  • Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)

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