Best 4 Olive Preserved Lemon And Goat Cheese Salad Recipes
Escape the ordinary and embark on a culinary journey with our tantalizing Olive, Preserved Lemon, and Goat Cheese Salad. This symphony of flavors and textures will captivate your senses, leaving you craving for more. The briney, slightly bitter notes of the preserved lemons perfectly complement the tangy goat cheese and the robust Kalamata olives. Dressed in a zesty lemon vinaigrette, this salad is a delightful symphony of Mediterranean flavors.
Our collection of recipes offers something for every palate. From the classic simplicity of the Olive, Preserved Lemon, and Goat Cheese Salad, to the indulgent decadence of the Goat Cheese Stuffed Dates, each dish promises a unique culinary experience. If you're looking for a light and refreshing appetizer, the Preserved Lemon and Herb Hummus is sure to impress. And for a satisfying main course, the Grilled Lemon Chicken with Preserved Lemon Gremolata is an absolute must-try.
GOAT CHEESE WITH OLIVES, LEMON, AND THYME
Provided by Maggie Ruggiero
Categories Olive Cocktail Party Quick & Easy Goat Cheese Lemon Thyme Gourmet
Yield Makes 4 (hors d'oeuvre) servings
Number Of Ingredients 6
Steps:
- Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
- Serve olive mixture over goat cheese.
LEMON-HERB OLIVES WITH GOAT CHEESE
Greek olives have a fruity flavor that comes into play when you mix them with lemon and fresh herbs. Spoon over goat cheese and slather on crackers. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.
Nutrition Facts : Calories 135 calories, Fat 13g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 285mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
OLIVE, PRESERVED LEMON, AND GOAT CHEESE SALAD
I found this recipe on the web somewhere, saved it, and have since forgotten where I found it. No matter -- it is divine! Serve with my Recipe#232706 if you like, or just dig in with a spoon or your fingers. Cooking time = letting the mixture sit for a while, just for the flavors to blend. Mmmmm.
Provided by Susiecat too
Categories Lemon
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
- Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
- Allow to sit at room temperature for about an hour to allow flavors to mingle.
- Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
- Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
- Sprinkle with the pine nuts.
- Toss gently and serve.
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.
Tips:
- Use a sharp knife to thinly slice the lemons. This will help them absorb the marinade more easily.
- Pack the lemons tightly into the jar. This will help them stay submerged in the marinade.
- Cover the jar tightly and store it in a cool, dark place. The lemons will need to marinate for at least 2 weeks, but they can be left for up to 6 months.
- Once the lemons are ready, rinse them off and pat them dry. They can be used in a variety of dishes, such as salads, pasta dishes, and tagines.
- The goat cheese in this salad can be substituted with feta cheese or crumbled blue cheese.
- For a vegan version of this salad, omit the goat cheese and add some roasted chickpeas or lentils.
Conclusion:
This olive, preserved lemon, and goat cheese salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of salty olives, tangy preserved lemons, creamy goat cheese, and fresh herbs is simply divine. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights.
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