Best Crispy Goat Cheese Salad Recipes

CRISPY GOAT CHEESE SALAD

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.

MESCLUN SALAD WITH VEGGIES, GOAT CHEESE, AND CRISPY GARLIC

Steps:

• In a small sauté pan over moderate heat, melt the butter until it begins to bubble slightly. Add the garlic and sauté, stirring occasionally, until golden brown and slightly crisp, about 2 minutes. Pour the garlic and butter into a small bowl and let cool. Do not clean the pan.
• In a small bowl or measuring cup, combine the shallots, lemon juice, olive oil, and Dijon mustard. Whisk to combine then season to taste with fine sea salt and freshly ground black pepper.
• Return the small sauté pan to the stove over low heat and toast the pine nuts, stirring occasionally, until aromatic and light golden brown, about 3 minutes. Transfer to a plate and let cool.
• In a large bowl, layer the mesclun, pepper, beets, tomatoes, cranberries, and pine nuts. Add the dill, dried onion flakes, and fried garlic, including the butter from the bowl. Shake the dressing thoroughly then drizzle it over the salad and toss to combine. Season to taste with salt and pepper, crumble goat cheese over top, and serve.

CRISPY GOAT CHEESE SALAD

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 POTATO SOPES WITH GOAT CHEESE AND HERB SALAD

Steps:

• In a medium saucepan, boil potatoes in salted water to cover until tender, about 25 minutes. Drain, and cool. Push potatoes through a sieve into a bowl. Scrape potatoes into a 1-cup measuring cup, and discard the rest. Return potatoes to bowl. Knead in the masa or masa harina. Stir in 3/4 teaspoon salt.
• Heat a griddle or heavy skillet over medium heat. Divide the dough into 18 balls slightly larger than golf balls, and cover with plastic to keep from drying out. If the balls crack when you are rolling them, knead a few drops of water into the dough to give them the consistency of a soft cookie dough. Cut two sheets of plastic (preferably from heavy-weight food-storage bags) into 6-inch squares.
• One by one, form the fat little tortillas that will become the sopes: With your hands, gently press out a ball of the dough between the sheets of plastic into a 2 1/2-inch circle (it should be about 1/4 inch thick). Peel off the top sheet. Use your thumb and first finger to pinch up the dough into a border about 1/2 inch high around the edge to form a little boat. Flip the tortilla -- uncovered side down -- onto the fingers of one hand, then gently peel off the second piece of plastic. In one flowing movement, roll the tortilla off your hand and onto the griddle or skillet. After about 50 seconds, when the tortilla has loosened itself from the cooking surface, remove it from the griddle; this is just to set the surface of the tortilla, not cook the masa all the way through. While the first tortilla is cooking, continue pressing out others and adding them to the griddle or skillet. After cooking, pierce the bottoms with a fork, taking care not to poke them all the way through. Slip the cooled sopes into a plastic bag, or cover them to keep from drying out.
• Fill a heavy skillet with 1/2 inch oil; heat oil to 375 degrees. Turn on the oven to its lowest setting, and set out a baking sheet lined with paper towels to drain the sopes. Stir the balsamic vinegar into the salsa, and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, 50 to 60 seconds. Drain them upside down on the paper towels. As the sopes are fried, keep them warm in the oven.
• When all of the sopes have been fried, arrange them on a serving platter. Spoon about 1/2 tablespoon salsa into each one, top with a tuft of herbs, and sprinkle generously with cheese. Serve immediately.

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

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.