I found the recipe that inspired this one online. I really wanted to use the goat cheese we had in the fridge, but I also didn’t want to have to go out and buy any other ingredients. The recipe I found is very different now, because I substituted what I had on hand for many of the ingredients listed.
Be prepared – this is an enormous salad! In fact, it is really more than a salad, if your definition of a salad is a small, hardly satisfying plate of raw veggies. It is, as my brother called it, “Quite as salad”. But, like a good salad, it is extremely refreshing on a hot summer day and requires minimal cooking.
Feel free to use this recipe as a base for your own creation. Make as many alterations as you want, as I did with the original recipe I found.
Goat Cheese Rounds
- 2 Tablespoons sesame seeds
- 2 teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 teaspoon thyme
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 11-inch log chilled, soft, fresh goat cheese
- 2 Tablespoons red wine vinegar
- ¼ white onion, minced
- 1 teaspoon thyme
- 1 teaspoon Dijon mustard
- 5 Tablespoons extra-virgin olive oil
- pinch salt (optional)
- pinch black pepper (optional)
- 1 pound potatoes, or 2 large potatoes, chopped into 1-inch pieces
- 1 pound snap peas
- 1 small head romaine lettuce
- 1 Tablespoon dried basil
- 2 tomatoes, cut into 8ths
- 1 can black olives
Goat Cheese Rounds (can be done ahead)
- Mix first six ingredients together in small bowl.
- Cut goat cheese log into about 16 rounds, don’t worry if it crumbles a little.
- Dip the goat cheese pieces into mixture and coat well.
- Place on a plate and chill until ready to serve. Bring to room temperature before serving.
Dressing (can be done ahead)
- Whisk first four ingredients in small bowl.
- Whisk in olive oil one tablespoon at a time.
- Salt and pepper to taste.
- Cover and refrigerate. Rewhisk right before serving.
Salad (first 4 steps can be done ahead)
- Steam potatoes 10 minutes, or until just tender.
- Transfer to plate and cool.
- Steam peas for 5 minute, so that they are still crisp.
- Chill both.
- Add lettuce and basil to a large bowl.
- Add half of the dressing and toss.
- Add potatoes and peas and rest of dressing. Toss.
- Transfer to large platter or shallow bowl.
- Scatter tomatoes and olives over salad.
- Surround with goat cheese rounds.
This is a huge salad, making around 6 main-course servings. It is also very filling, thanks to the potatoes.
- Laura ‘16