Best Olive Preserved Lemon And Goat Cheese Salad Recipes

Olive, Preserved Lemon, and Goat Cheese Salad image

Provided by Susiecat too

Categories Lemon

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 preserved lemons, rinds only (set the flesh aside for another purpose or discard)
1/2 cup good black olives
1 small fresh garlic clove, peeled
1 tablespoon minced fresh mint leaves
1/8 cup goat cheese, crumbled
1/2 lb fresh Baby Spinach, washed and dried
1/4 cup extra virgin olive oil
1/2 lemon, juice of
1/4 cup toasted pine nuts

Steps:

Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
Allow to sit at room temperature for about an hour to allow flavors to mingle.
Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
Sprinkle with the pine nuts.
Toss gently and serve.

Goat Cheese with Olives, Lemon, and Thyme image

Provided by Maggie Ruggiero

Yield Makes 4 (hors d'oeuvre) servings

Number Of Ingredients 6

1/2 cup assorted olives
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounce) fresh goat-cheese medallion or 2 (2-ounces) goat-cheese buttons
Crisp Rosemary Flatbread

Steps:

Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
Serve olive mixture over goat cheese.

Crispy Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

8 ounces goat cheese, at room temperature
3 tablespoons chopped basil
1 teaspoon lemon zest
1/4 teaspoon kosher salt, plus more for sprinkling
8 sheets phyllo dough
1/3 cup olive oil
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
3 cups baby arugula
1 bunch frisee lettuce, root end removed
1/2 cup edible rose petals

Steps:

For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.