Best 2 Salads With Pistachio Crusted Goat Cheese Recipes
Salads with pistachio crusted goat cheese are a delightful and elegant dish that combines the creamy richness of goat cheese with the nutty flavor of pistachios. Whether you prefer a light and refreshing salad or a hearty and satisfying meal, there are countless variations to satisfy your taste buds. From classic combinations like arugula and roasted beets to surprising twists like quinoa and roasted grapes, the possibilities are endless. Whether you're hosting a dinner party or simply looking for a delicious and nutritious meal, this article will guide you through the process of creating a mouthwatering salad with pistachio crusted goat cheese.
Here are our top 2 tried and tested recipes!
SALAD WITH WARM GOAT CHEESE
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
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:
- Choose the right goat cheese. A fresh, firm goat cheese will work best for this recipe. Avoid using soft or spreadable goat cheese, as it will not hold its shape when baked.
- Make sure the pistachios are finely chopped. This will help them adhere to the goat cheese and create a crispy crust.
- Use a light hand when pressing the pistachios onto the goat cheese. You don't want to press them in so hard that they embed themselves in the cheese.
- Bake the goat cheese at a high temperature for a short amount of time. This will help to create a crispy crust without overcooking the cheese.
- Let the goat cheese cool slightly before serving. This will make it easier to cut and will also allow the flavors to meld.
Conclusion:
Pistachio-crusted goat cheese is a delicious and versatile appetizer that can be enjoyed on its own or served with a variety of accompaniments. It is a great way to add a touch of elegance to your next party or gathering.
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