Crispy Goat Cheese Salad Food

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CRISPY GOAT CHEESE SALAD



Crispy Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

8 ounces goat cheese, at room temperature
3 tablespoons chopped basil
1 teaspoon lemon zest
1/4 teaspoon kosher salt, plus more for sprinkling
8 sheets phyllo dough
1/3 cup olive oil
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
3 cups baby arugula
1 bunch frisee lettuce, root end removed
1/2 cup edible rose petals

Steps:

  • For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
  • Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
  • Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
  • For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.

CRISPY GOAT CHEESE SALAD



Crispy Goat Cheese Salad image

Provided by Claire Robinson

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups fresh bread crumbs
Kosher salt and freshly cracked black pepper
1/4 cup rosemary infused olive oil, plus 3 teaspoons
1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
4 ounces baby mixed greens, washed and dried

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
  • Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
  • Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

CRISPY CHICKEN AND GOAT CHEESE BURRITOS



Crispy Chicken and Goat Cheese Burritos image

Recipe Source: Jonathan Waxman. These take a while to prepare, but the filling can be easily made ahead and the burritos assembled as needed.

Provided by Brookelynne26

Categories     Chicken

Time 2h

Yield 12 burritos, 6 serving(s)

Number Of Ingredients 16

4 chicken legs
2 tablespoons chili powder
salt and pepper
1 red bell pepper
1 green bell pepper
2 jalapenos
2 medium onions
10 garlic cloves
1/4 cup olive oil
1 lemon
1 lime
1 bunch scallion
6 tablespoons butter
8 ounces soft fresh goat cheese
1 cup fresh cilantro
72 inches corn tortillas

Steps:

  • Heat oven to 400°F.
  • Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
  • Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
  • Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
  • Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
  • Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
  • When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
  • Heat oven to 400°F.
  • To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
  • Serve with guacamole if desired.

Nutrition Facts : Calories 653.9, Fat 44.1, SaturatedFat 18.2, Cholesterol 140.3, Sodium 365.7, Carbohydrate 36.3, Fiber 7.4, Sugar 5, Protein 32.4

ROASTED CARROT SALAD WITH ARUGULA, GOAT CHEESE & CRISPY GARLIC CHIPS RECIPE - (5/5)



Roasted Carrot Salad with Arugula, Goat Cheese & Crispy Garlic Chips Recipe - (5/5) image

Provided by á-160091

Number Of Ingredients 8

2 bunches (10-12 medium size) carrots
10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
4 large garlic cloves, peeled
Extra Virgin Olive oil
Balsamic vinegar
Sea salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 425°F. Line 2 baking sheets with parchment. Peel and trim the carrots-cut into evenly sized pieces (cut the thick slices in half), brush with olive oil and sprinkle with sea salt- place on lined baking sheets and roast for about 20 minutes, turning once. Remove from oven when lightly browned on both sides, set aside to cool. Crispy Garlic Chips: Place a small skillet over a medium heat and generously cover the bottom with olive oil, at least 1/4 cup. Thinly slice the garlic cloves and place in the hot olive oil, cook and stir until light brown-remove from the heat (don't overcook), set aside on folded paper towel to drain. Divide the greens onto the serving plates. Scatter the roasted carrot slices and garlic chips on top of each plate. Break the goat cheese into small pieces and scatter over the top of each serving. Strain the olive oil used to cook the garlic slices, place in a small bowl and add a couple of spoonfuls of the balsamic vinegar with sea salt and freshly ground pepper to taste, drizzle over the salads and serve.

MIXED GREENS WITH CRISPY BACON, GOAT CHEESE, AND FRIED EGG



Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg image

Categories     Salad     Egg     Fry     Goat Cheese     Bacon     Spring     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

4 thick bacon slices, coarsely chopped
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
6 cups mixed baby greens
4 ounces soft fresh goat cheese, crumbled
4 large eggs
2 tablespoons water

Steps:

  • Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off and discard all but 1 tablespoon drippings from skillet.
  • Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 tablespoon dressing to small bowl; set aside. Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad.
  • Heat drippings in same skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set, about 1 minute. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes. Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper. Drizzle lightly with reserved 1 tablespoon dressing and serve.

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