Salad with Baked Goat Cheese
Prep 10 l Cook 20 l Serves 2
For the goat cheese patties:
- 6 ounces goat cheese
- 2 slices white or whole wheat sandwich bread
- 1 egg
- 3 teaspoons chopped fresh tarragon
For the dressing:
- 3 ½ tablespoons
- 2 teaspoons chopped fresh tarragon
- 2 tablespoons Dijon mustard
- 1 garlic clove, pressed or minced
- ½ teaspoon Worcestershire sauce
- ½ teaspoon red wine vinegar
- salt and pepper to taste
For the salad:
- greens of your choice (baby kale, romaine, spinach, arugula, etc.)
- pomegranate seeds
For the goat cheese patties:
- Heat the oven to 400 degrees F.
- Beat the egg and put on one plate.
- Process the bread into crumbs and place them on another plate.
- Divide the cheese into four pieces.
- Evenly divide the tarragon and fold into the cheese with your hands.
- Form the cheese into disks with your hands.
- Roll the cheese disks in the egg and then in the breadcrumbs.
- Place the disks on a baking sheet lined with parchment paper and drizzle with a little bit of 41 Olive Organic Tarragon Olive Oil.
- Bake the cheese until golden brown on the outside (10 to 15 minutes).
For the dressing:
While the cheese is in the oven, mix all dressing ingredients together until smooth.
For the salad:
Assemble everything on plates, drizzle with dressing and serve immediately.
Roasted Vegetable Quinoa Salad
Time to Cook: 20 min
• 1 medium fennel bulb
• 1 small onion (red or yellow)
• 4 carrots, cleaned
• 2 small delicate squash
• 1/2 lb. Brussels sprouts
• 5 Tbsp. 41 Olive Arbequina Extra Virgin Olive Oil
• 3/4 tsp. 41 Olive Himalayan Salt
• fresh ground pepper
• 2 tsp. everyday seasoning or Italian herb blend
• pinch of cayenne
• 1 cup quinoa, rinsed and drained
• 1 3/4 cup vegetable broth
• few big handfuls of baby kale
• 2 Tbsp. 41 Olive 18 Year Balsamic
• 1/3 cup toasted pine nuts
• 1/2 cup crumbled feta cheese, to taste
• microgreens, for garnish
1. Preheat the oven to 400'. Prepare all your vegetables and collect them on a large baking tray. Halve the fennel and slice it into wedges. Peel the onion, cut off the ends, and slice it into thin wedges, cut the end off the carrots and slice 1" pieces on a diagonal. Scoop the seeds from the squash and slice it into thick half moons. Halve large brussels and leave the small ones whole. Drizzle the olive oil, salt, a few pinches of pepper, everyday seasoning and cayenne. Toss to coat well and spread in a single layer on a baking sheet. Dividing into two sheets if it looks over crowded. Bake in the upper third of the oven for twenty minutes. Turn the heat up to 425' and cook another 20 minutes or until the edges of the vegetables are browned and crisp.
2. While the vegetables roast, cook the quinoa. Put the quinoa and broth in a pot. Bring it up to a gentle boil, down to a simmer, cover and cook for 15 minutes. Fluff with a fork, add a few handfuls of baby kale and leave the lid ajar so it cools. This will barely wilt the kale so its not quite so raw. Once it is room temperature, drizzle in the olive oil, red wine vinegar and a hearty pinch of salt and pepper and toss to coat. Transfer to your serving bowl. Top with the roasted vegetables, pine nuts, feta cheese and microgreens.
Strawberry and Spinach Quinoa Salad with Lemon Zest !
Time to Cook: 30 min
• 2½ cups baby spinach, roughly chopped
• 5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries), hulled and cut into ¼-inch thick slices
• 1½ ounces chilled goat cheese, crumbled
• 2 tablespoons slivered almonds
• ¼ cup quinoa, rinsed under running water in a fine mesh colander
• ½ cup water
• ⅛ teaspoon salt
• 2 tablespoons 41 Olive Meyer Lemon Olive Oil
• ½ teaspoon lemon zest
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Freshly ground black pepper
1. Cook the quinoa: In a small saucepan, combine the rinsed quinoa and ½ cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 to 17 minutes. Remove the pot from heat, sprinkle in ⅛ teaspoon salt and fluff the quinoa with a fork. Let the quinoa cool, uncovered, for 7 to 8 minutes.
2. Make the dressing: In a small bowl, whisk together the 41 Olive Meyer Lemon Olive Oil, lemon zest, mustard, honey and a few twists of freshly ground black pepper until emulsified. Set the dressing aside.
3. Toast the almonds: In a small pan over medium heat, toast the almonds, stirring often, until they are fragrant and turning golden, about 5 minutes.
4. Assemble the salad: In a bowl, combine the chopped spinach, sliced strawberries, warm quinoa and toasted almonds. Crumble goat cheese over the salad. Drizzle in just enough dressing to lightly coat the spinach (I only used about half of the dressing) and toss.
Organic Green Apple Noodle & Arugula Salad
1 kohlrabi, peeled, Blade C
1 green apple, Blade C
1/4 cup crumbled goat cheese
2 tbsp chopped walnuts
1 tbsp dried cranberries
1 handful baby arugula
2 tbsp honey
1 tbsp 41 Olive 18 year balsamic vinegar
3 tbsp arbequenia olive oil
1 tbsp country dijon mustard
salt and pepper, to taste
Make sure that both ends of the kohlrabi are sliced off flatly and evenly as possible.
Secure the kohlrabi firmly into the spiralizer.
Use some strength! When spiralizing harder veggies, it’s important to place pressure on the handle and push towards the blade.
Chop off both ends of the kohlrabi so that they are flat.
Peel the kohlrabi completely; making sure that there is no purple skin left.
Place the kohlrabi into the spiralizer, firmly securing the vegetable into the spiralizer.
Crank the handle with the teeth, while using the bottom handle for leverage.
Don’t be afraid to add some pressure – firmer vegetables take extra pressure. Place all of the ingredients for the dressing in a bowl and whisk together.
Taste and adjust to your preference. Place the arugula and kohlrabi and green apple noodles in a bowl and pour over desired amount of dressing.
Top noodles with goat cheese, dried cranberries and walnuts.
Artishokes Alla Romana
- 4 artichokes
- 1 lemon
- 1/2 cup 41 Olive Arbequina Extra Virgin Olive Oil (click here to shop)
- 2 garlic cloves, smashed
- 2 springs thyme
- 4 mint leaves, chopped
- A pinch hot pepper flakes
- 1/2 teaspoon coarse salt, more as needed
- 1/4 cup chopped flat leaf parsley
- Vegetable stock, about 2 cups
- Have ready a bowl filled with cold water and squeeze the juice of half a lemon into it.
- Cut the artichoke about 1/3 of the way from the bottom. Rub cut surface with the other lemon half.
- Peel back and snap the leaves around the base of the artichoke without cutting off the stem.
- Peel the outer layer of skin off the stem but keep the stem intact.
- Rub all cut surfaces with the lemon and drops into the lemon water bowl.
- Repeat with remaining artichokes.
- Place the oil and garlic and the lemons halves in a pot large enough to hold the four artichokes.
- Heat the oil and when it is warm add the artichokes, cut side down, then add the stock so it comes to about 2/3 of the way up the sides of the artichokes but not up to the stem.
- Add thyme, mint, pepper flakes, salt and parsley.
- Bring to a gentle boil, lower heat to a steady simmer and cover the pot.
- Cook until the artichokes are cooked through. you can insert a knife into them to see if they are done.
- When they are ready remove the artichokes to a plate.
- Raise the heat a little under the pot and reduce the liquid to a light sauce consistency.
- Neil Naran
- Tags: Appetizer