Olive Preserved Lemon And Goat Cheese Salad Recipes

AVOCADO-HERB SALAD WITH GOAT CHEESE

Steps:

• Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
• Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.

LEMON-HERB OLIVES WITH GOAT CHEESE

Steps:

• In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.

OLIVE, PRESERVED LEMON, AND GOAT CHEESE SALAD

Steps:

• Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
• Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
• Allow to sit at room temperature for about an hour to allow flavors to mingle.
• Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
• Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
• Sprinkle with the pine nuts.
• Toss gently and serve.

BAKED GREEK SALAD

Steps:

• Roasted Greek Salad with Lemon Dressing
• Preheat oven to 475 and line a baking sheet with parchment paper.
• Prep all vegetables as written above in ingredient list.
• Add chopped red and orange peppers, diced tomatoes and cubed goat cheese and mix together.
• In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
• Drizzle half of the oil mixture onto the vegetables on the baking sheet and use hands to combine.
• Slice a lemon in half and place onto the baking sheet with inside facing up.
• Roast Greek vegetables for 17-20 minutes.
• Remove sheet pan from oven.
• Carefully squeeze lemon (it is hot) into oil mixture and whisk the lemon and olive oil dressing together.
• Add raw quartered cucumbers, drained and pitted Kalamata olives and raw sliced red onion and drizzle entire pan with remaining oil and gently toss with a spatula to combine.
• Serve Greek Salad warm or room temperature.

GOAT CHEESE WITH OLIVES, LEMON, AND THYME

Steps:

• Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
• Serve olive mixture over goat cheese.

VEGETABLE SALAD WITH GOAT CHEESE

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.

FETA, OLIVE & PRESERVED LEMON GRAIN SALAD

Steps:

• Heat the grain pouch in the microwave following pack instructions. Tip the grains into a bowl and stir through the dressing. Add the olives, feta & sundried tomato mix and two large handfuls of rocket and serve.