Herbed Garden Salad With Goat Cheese
This vibrant mixed greens salad with fresh herbs and tangy goat cheese is a delightful medley of flavors and textures. The combination of crisp greens, fragrant herbs, creamy goat cheese, and a simple vinaigrette creates a refreshing and satisfying dish that is perfect for any season. With the option to customize with additional seasonal ingredients, you can easily adapt this salad to suit your preferences and enjoy a burst of freshness in every bite. Serve this salad as a light and flavorful addition to any meal or enjoy it on its own for a deliciously wholesome treat.
— Constant Cookbook
Ingredients
- 6 cups mixed salad greens
- 1 cup mixed fresh herb leaves, such as tarragon, flat-leaf parsley, dill, chervil and chives, in any combination
- Extra-virgin olive oil, as needed
- Kosher salt and freshly ground pepper, to taste
- 1/4 tsp. sugar
- White wine vinegar, as needed
- 1/2 lb. fresh goat cheese, crumbled
Instructions
- In a large bowl, combine the greens and herbs. Drizzle with just enough olive oil to coat lightly and then toss. Season with salt and pepper and the sugar, and then toss the greens again and taste.
- Drizzle with 1 to 2 tsp. vinegar and toss. Taste for tanginess and seasoning and adjust with salt, pepper and vinegar as needed.
- Sprinkle the goat cheese over the top and serve immediately. Serves 6 to 8.
- <b>Variations:</b> Make a season of salads:
- In spring, add sliced blanched asparagus, diced artichoke hearts, or fava beans with cubed pecorino.
- In summer, toss in fresh corn kernels, ripe cherry tomatoes or diced heirloom tomatoes, and cucumber slices.
- In fall, add apple, pear or Fuyu persimmon slices, or pomegranate seeds.
- In winter, tangerine, grapefruit or blood orange sections are good additions. Crushed or whole toasted almonds, pine nuts or pecans add crunch, while a blue-veined cheese, such as Gorgonzola, or shards of a salty, nutty hard cheese, like pecorino or Parmigiano-Reggiano, can replace the mild goat cheese.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
Comments
No comments found.