Lemony Potato Broccoli And Goat Cheese Salad Recipes

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.

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.

Steps:

• Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.

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 running water.
• Stir the drained broccoli and beans into the cooled potatoes with the dill and salt and pepper.
• Brake the goat cheese into chucks and scatter over with the pine nuts if using.
• Serve.