Radish Salad With Goat Cheese Recipes

GREEK SALAD WITH GOAT CHEESE

Greek Salad With Goat Cheese image

This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try. The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.

Provided by Florence Fabricant

Categories salads and dressings

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Kosher salt
1 garlic clove, halved
4 cups romaine lettuce, rinsed, dried and torn into small pieces
8 medium-sized radishes, sliced
1 small red onion, sliced paper-thin and separated into rings
6 scallions, trimmed and chopped
1 small green pepper, cored, seeded and sliced into thin strips
1 pint ripe cherry tomatoes, hulled and halved
1 teaspoon dried oregano
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
1/2 cup fruity extra-virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
6 ounces dried textured plain goat cheese, crumbled
8 Greek or Italian black olives in oil, drained
4 to 8 anchovy fillets drained

Steps:

Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 464 milligrams, Sugar 3 grams

RADISH SALAD WITH GOAT CHEESE

Radish Salad With Goat Cheese image

This is a scrumptious, healthy salad recipe. My mother always had a pickled vegetable salad on our dinner table and radish salad was always part of the rotation. This recipe is from the April 2013 issue of Cooking Light.

Provided by mandabears

Categories Cheese

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 teaspoons white wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon honey
2 cups radishes, cut lengthwise into 1/4 inch wedges (with root and 1/2 inch inch stem left on, I trimmed my radishes)
1 tablespoon chopped fresh oregano (I did not use, food allergy)
4 cups Baby Spinach
2 ounces goat cheese, crumbled (about 1/2 cup)
1/2 teaspoon fresh ground black pepper

Steps:

Combine first 4 ingredients in a bowl, stirring well.
Add radishes and oregano and toss to coat.
Place 1 cup of baby spinach on each of 4 plates.
Using a slotted spoon top each plate with 1/2 cup of radish mixture.
Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
Drizzle remaining dressing evenly over salad.

Nutrition Facts : Calories 104.3, Fat 7.8, SaturatedFat 3.4, Cholesterol 11.2, Sodium 119.7, Carbohydrate 5.2, Fiber 1.8, Sugar 3, Protein 4.4

FRISéE AND RADISH SALAD WITH GOAT CHEESE CROUTONS

Frisée and Radish Salad with Goat Cheese Croutons image

Categories Salad Leafy Green Broil Vegetarian Quick & Easy Goat Cheese Radish Spring Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1 shallot or green onion, minced
1/3 cup olive oil
1 small head curly endive, torn into bite-size pieces
1 bunch radishes, trimmed, thinly sliced
12 1/2-inch-thick slices French bread baguette
Olive oil
4 ounces soft fresh goat cheese (such as Montrachet)

Steps:

Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES

French Lentil Salad with Goat Cheese and Roasted Radishes image

Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.

Provided by Vallery Lomas

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 bunches radishes (7 1/2 ounces each), larger radishes halved
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon grainy Dijon mustard
1/4 cup white wine vinegar
2 1/2 cups cooked French green lentils (from 1 cup dry lentils), warm or cooled
1/4 cup roasted salted almonds, roughly chopped
3 cups baby arugula
Zest of 1 lemon, for garnish
2 ounces goat cheese, crumbled

Steps:

Preheat the oven to 425 degrees F.
Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.

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