Best 2 Salads With Pistachio Crusted Goat Cheese Recipes

Indulge in a symphony of flavors with our exquisite collection of salads featuring pistachio-crusted goat cheese. Each recipe is a culinary masterpiece, offering a unique blend of textures and tastes that will tantalize your palate. Discover the perfect balance of tangy and creamy in our Classic Pistachio-Crusted Goat Cheese Salad, where fresh greens, juicy berries, and caramelized walnuts harmoniously complement the crispy goat cheese. Embark on a Mediterranean adventure with our Greek Salad with Pistachio-Crusted Goat Cheese, where crisp cucumbers, juicy tomatoes, and flavorful olives mingle with the distinct flavors of feta cheese and a zesty dressing. Take your taste buds on a journey to the Far East with our Asian Salad with Pistachio-Crusted Goat Cheese, where crunchy wonton strips, tender-crisp snow peas, and a vibrant sesame dressing create an unforgettable symphony of flavors. Each salad is carefully crafted to showcase the versatility of pistachio-crusted goat cheese, elevating it from a simple ingredient to the star of the show. Prepare to be captivated by the delightful combination of flavors and textures in these exceptional salad creations.

Let's cook with our recipes!

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.

BEET AND GOAT CHEESE SALAD WITH PISTACHIOS

Beet and Goat Cheese Salad with Pistachios image

Categories Salad Cheese Nut Vegetable Roast Christmas Vegetarian Goat Cheese Pistachio Beet Fall Winter Gourmet

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special Equipment
a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Steps:

Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Tips:

Select high-quality ingredients: Use fresh, ripe fruits and vegetables, and select a high-quality goat cheese. The better the ingredients, the better the salad will taste.
Make the pistachio crust ahead of time: The pistachio crust can be made up to a day in advance. This will save you time when you're assembling the salad.
Use a variety of greens: Don't be afraid to mix and match different types of greens in your salad. This will add flavor and texture.
Don't overcrowd the salad: When assembling the salad, don't overcrowd the bowl. This will make it difficult to toss and mix the salad.
Dress the salad lightly: A little bit of dressing goes a long way. Start with a small amount of dressing and add more to taste.

Conclusion:

Salads with pistachio-crusted goat cheese are a delicious and easy way to enjoy this versatile cheese. With a variety of recipes to choose from, there's sure to be a salad that everyone will enjoy. Whether you're looking for a light and refreshing salad or a more hearty and filling meal, you can find a salad with pistachio-crusted goat cheese that fits the bill.