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.
WARM POTATO SALAD WITH GOAT CHEESE
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams
LEMONY POTATO, BROCCOLI AND GOAT CHEESE SALAD
Make and share this Lemony Potato, Broccoli and Goat Cheese Salad recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 384.5, Fat 12.9, SaturatedFat 6.5, Cholesterol 22.4, Sodium 218.2, Carbohydrate 56.3, Fiber 11, Sugar 7.3, Protein 16.4
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