Best Green Bean And Egg Salad With Goat Cheese Dressing Recipes

FIVE-MINUTE SALAD: GOAT CHEESE, HERB AND WHITE BEAN

Steps:

• Place greens into a large bowl. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Drizzle the dressing over the greens and toss. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with basil and serve.

GREENS AND BEANS SALAD WITH BAKED GOAT CHEESE AND JAMMY EGGS

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Fill a small pot with water, cover and bring to a boil over high heat. Fill a medium bowl with ice water.
• Place the haricots verts in one even row on one short-side of a rimmed baking sheet and the tomatoes in the bottom middle of the baking sheet. Drizzle the vegetables with 2 tablespoons of the oil and evenly distribute the lemon zest, 1/2 teaspoon salt and a few cracks of pepper. Toss each vegetable individually to coat. Place the beans, 2 tablespoons of the oil, the herbs de Provence, 1/2 teaspoon salt and a few cracks of pepper in the center of a 13-inch piece of aluminum foil. Toss to combine. Fold up the edges of the foil packet to seal and place on the other short-side of the baking sheet. Broil until the tomatoes begin to blister, about 5 minutes.
• Meanwhile, add the eggs to the boiling water and lower the heat to medium-low. Simmer the eggs for a jammy yolk, about 6 minutes. Transfer the eggs to the ice water. After cooling for about 1 minute, peel the shells off the eggs under cool running water.
• Drizzle the bread with 1 tablespoon of the oil and season with a pinch of salt. Add the goat cheese and bread to the open area left on the baking sheet. Continue to broil until the bread has toasted, the tomatoes are blistered, the haricot verts are charred and the cheese has softened, about 6 minutes.
• Meanwhile, whisk together the lemon juice, the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few cracks of pepper in a small bowl.
• Arrange a few pieces of butter lettuce on each plate. Divide the roasted vegetables, warmed goat cheese and kalamata olives between the plates. Add 3 slices of bread and a halved egg to each plate. Finish with a pinch of salt and pepper on the egg, plus a drizzle of lemon dressing on the lettuce.

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
• Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
• Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

GREEN SALAD WITH GOAT-CHEESE VINAIGRETTE

Steps:

• Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
• Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
• Beat oil and vinegar together until well emulsified.
• Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.