Best 4 Salade Au Chevre Chaud Salad With Warm Goat Cheese Recipes
**Salad with Warm Goat Cheese: A Delightful Culinary Journey**
Indulge in a tantalizing symphony of flavors with a warm goat cheese salad, a culinary masterpiece that blends contrasting textures and a burst of distinct flavors. Savor the velvety smoothness of warm, melted goat cheese, artfully perched atop a bed of crisp greens, roasted vegetables, and sweet fruits. Discover a harmonious balance between creamy and tangy, savory and sweet, as each ingredient contributes to a truly unforgettable taste experience. Embark on a culinary journey with this selection of warm goat cheese salad recipes, each offering a unique interpretation of this beloved dish. From classic combinations to innovative flavor pairings, find the perfect recipe to delight your palate and impress your guests.
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.
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.
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
Tips:
- Use ripe, flavorful tomatoes for the best results.
- If you don't have a loaf of country bread, you can use a baguette or other rustic bread.
- Toast the bread lightly so that it's crispy and can hold up to the warm goat cheese.
- Don't overcrowd the pan when cooking the goat cheese rounds. Cook them in batches if necessary.
- Use a good quality honey for drizzling over the goat cheese. A dark, robust honey will have the most flavor.
- Serve the salad immediately after assembling, while the goat cheese is still warm and melted.
Conclusion:
Salade au chèvre chaud is a classic French salad that is both delicious and elegant. It's perfect for a light lunch or dinner, and it's also a great way to impress your guests. With its combination of fresh greens, warm goat cheese, sweet honey, and tangy balsamic vinegar, this salad is sure to please everyone at the table.
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