Best 5 Salade Au Chevre Goat Cheese Salad Recipes

Indulge in a symphony of flavors with Salade au Chèvre (Goat Cheese Salad), a classic French dish that tantalizes the taste buds. This refreshing and vibrant salad features a harmonious blend of goat cheese, mixed greens, sweet honey, tangy vinaigrette, and crunchy walnuts, offering a delightful interplay of textures and flavors. Discover the authentic French way of preparing this timeless salad with our two featured recipes: the traditional Salade au Chèvre and a modern twist with roasted beets. Both recipes provide step-by-step instructions, ingredient lists, and helpful tips to ensure a perfect salad every time.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

SALADE AU CHEVRE CHAUD (SALAD WITH WARM GOAT CHEESE)

Salade Au Chevre Chaud (Salad With Warm Goat Cheese) image

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

Ingredients

4 -8 garlic-flavored croutons (homemade or bought)
4 (1/2 inch) goat cheese, rounds (fresh and firm, about 1/4 pound)
1 teaspoon fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon chopped fresh rosemary
1/2 lb lettuce (either one kind or a mixture of firm bitter lettuces such as curly endive, red-leaf, arugula, and le)
12 -15 fresh chervil, sprigs
1 red bell pepper, thinly sliced
tiny radish (to garnish)
2 -3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced (or put through a garlic press)
1/4 teaspoon dried tarragon, crushed (or 1 tsp. chopped fresh)
1/2 cup plain nonfat yogurt
2 tablespoons olive oil
salt and pepper

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.

SALADE AU CHEVRE (GOAT CHEESE SALAD)

Salade Au Chevre (Goat Cheese Salad) image

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

Ingredients

1/3 cup walnut pieces
1 teaspoon sea salt
8 slices baguette
1 large garlic clove, peeled and cut in half
4 ounces chevre cheese, cut into 8 slices (use the round, log shaped type)
2 ounces mesclun
1 small red onion, peeled and thinly sliced
2 tablespoons olive oil
1 tablespoon walnut oil
1 1/2 tablespoons tarragon vinegar
1 garlic clove, peeled and crushed
salt and pepper, to taste

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

VEGETABLE SALAD WITH GOAT CHEESE

Vegetable Salad with Goat Cheese image

Categories Salad Potato Steam Quick & Easy Spring Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)
1/2 cup pitted Kalamata olives or other brine-cured black olives
6 anchovy fillets
1 tablespoon drained capers
1 garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 green onions (white and pale green parts only), thinly sliced
5 teaspoons chopped fennel fronds (optional)
4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
Fresh basil sprigs

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)

Salade Au Chevre (Goat Cheese Salad) image

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 Mikekey *

Categories Lettuce Salads

Time 25m

Number Of Ingredients 14

Ingredients

1/3 c walnut pieces
boiling water
1 tsp sea salt
8 slice french baguette (1/4 inch thick)
1 clove garlic, peeled and cut in half
4 oz chevre (goat cheese), cut into 8 slices (i use the log type)
2 oz mesclun lettuce
1 small red onion, peeled and thinly sliced
DRESSING
2 Tbsp olive oil
1 Tbsp walnut oil
1 1/2 Tbsp tarragon vinegar
1 clove garlic, peeled and crushed
salt and pepper, to taste

Steps:

1. Preheat oven broiler.
2. 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.
3. 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.
4. For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
5. Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing.
6. Serve while croutons are still warm.

Tips:

Choose fresh, ripe ingredients. This will ensure that your salad is packed with flavor.
Use a variety of textures. Incorporate both soft and crunchy elements into your salad for a more interesting eating experience.
Don't be afraid to experiment. There are endless possibilities when it comes to creating a goat cheese salad. Try different greens, toppings, and dressings to find your perfect combination.
Make it a meal. Add some grilled protein, such as chicken or salmon, to your salad to turn it into a complete meal.

Conclusion:

Salade au Chevre (Goat Cheese Salad) is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. With its creamy goat cheese, fresh greens, and tangy dressing, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!