New recipes

Pea and Radish Salad with Goat Cheese Recipe

Pea and Radish Salad with Goat Cheese Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon hazelnut oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard


  • 1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas
  • 1 cup fresh or frozen shelled edamame
  • 1 cup sugar snap peas, stringed
  • 1 tablespoon hazelnut oil
  • 1 1/2 cups pea sprouts or pea tendrils
  • 4 red radishes, trimmed, thinly sliced
  • 1 5- to 6-ounce package soft fresh goat cheese, crumbled

Recipe Preparation


  • Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.


  • Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minute for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD Can be made 6 hours ahead. Cover; chill.

  • Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.

Nutritional Content

One serving contains: Calories (kcal) 364.3 %Calories from Fat 57.2 Fat (g) t23.3 Saturated Fat (g) 6.7 Cholesterol (mg) 16.3 Carbohydrates (g) 24.3 Dietary Fiber (g) 6.4 Total Sugars (g) 3.9 Net Carbs (g) 17.9 Protein (g) 17.2 Sodium (mg) 207.7Reviews Section

Protein Options:
8/12 Raw Shrimp (3-5 shrimp per person)- Grill or saute with olive oil and salt & pepper for 3-5 minutes.
1 - 3 ounce Chicken Breast per person - Grilled or sauteed with olive oil, S&P
1 - 3 ounce filet of Wild Atlantic or Organic Salmon per person- Grill or sautee in olive oil with salt and pepper over medium- high heat and cook about 3.5 minutes on each side for medium rare.

* *Optional * *

Crispy Prosciutto Garnish - 4 -6 slices of prosciutto
To cook, pre-heat oven to 350 degrees. Place slices of prosciutto on a non- stick cookie sheet and bake for up to 25 minutes or until crispy.

For a mere handful of green leaves, sorrel packs a powerful culinary punch. When paired with radishes and a bit of ginger, its fresh, lemony, herbaceous flavor lets you know that spring is finally here.

This classic French hors d’oeuvre could not be easier: Put firm, juicy radishes on a platter (cut larger ones in half) and serve with fine sea salt and butter, homemade or store-bought.

Homemade butter tastes sweeter and fresher than ordinary store-bought butter—and so does the buttermilk that’s left over. To make it, whirl 2 cups heavy cream (preferably not ultra-pasteurized) in a food processor until it separates into buttermilk and clumps of butter—they’ll look like fluffy scrambled eggs. Keep whirling until butter forms bigger clumps, about 3 minutes. Pour mixture into a strainer (set over a bowl if you want to keep the buttermilk) and let drain briefly. Squeeze butter to extract remaining buttermilk (it’s okay if a little is left). Put butter into a second bowl and stir in fine sea salt to taste, if you like.

Farm salad

This colourful salad contains a plethora of elements that both complement and contrast with one another. Use it as a blueprint to make the most of whatever vegetables are in season, or that you might happen to have fermenting at home.

Will says: ‘This salad is more of a philosophy than a recipe. It changes almost weekly in the height of the season, especially in the summer, when the farm is producing so much, and so quickly. Vegetables, herbs, edible flowers and fruits are harvested within hours of guests dining with us at The Small Holding and are the freshest and best tasting they can possibly be. We preserve, juice and pickle the gluts – not only does this mean zero waste on the farm but it means we are creating brand new ingredients to use in another dish. This all-year-round-waste-nothing style of cooking is encapsulated in this salad which has elements of every season in it.

‘This farm salad was created in May with new season radishes, fresh peas straight from the pod, baby leaves and wild garlic while using last spring’s elderflower vinegar and autumn’s squash. The leaves are fresh and bright the wild garlic sauce and the whipped goats’ cheese adds texture, interest and mouth feel, while the squash and romanesco cauliflower bring acidity and crunch.’

Carrot, Radish and Sweet Pea Salad with Lemon-Basil Vinaigrette

Spring is here – time for colorful, flavorful salads like this Carrot, Radish and Sweet Pea Salad that is paired with a delicious Lemon Basil Vinaigrette.

Ingredients coming into season in the spring are some of my favorites – especially carrots, radishes and sweet peas. Colorful, crunchy, and flavorful, they add depth and texture to baby lettuces. The other day, I was brainstorming what sort of salad I would put together to go with my Lemon Basil Vinaigrette – my version of a dressing they serve at our country club. All these vibrant spring vegetables were jumping out at me at the grocery store, so I decided to put a few of them together.

It seems that shaved carrots are all the rage right now. They’re easy to prepare, and so pretty on the plate, too! So, I decided to start with shaved carrots (see Tip below). Radishes are crisp and delicious – and would add a bit of spice to my salad. Sugar snap peas would add a bit of sweetness, to balance the tartness of the dressing, so in those went, too. A few slices of avocado (as I love it with this dressing!), and some feta cheese finished it off. So pretty, and delicious, too!


Bring the broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion. Add two-thirds of the white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cups) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Add the bay leaf. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Melt the remaining butter in a pan and sauté the fava beans and peas. Deglaze with the remaining wine and cook, covered, for about 8 to 10 minutes, until al dente. Rinse the rocket and pat dry.

Stir two-thirds of the goat cheese into the rice and season with salt and pepper.

Now arrange the thin watermelon radish slices over the greens. Top with watermelon radish salad with crumbled goat cheese and serve with citrus vinaigrette on the side. I prefer to not toss the dressing with the salad in case we do not finish it all. Not to mention that this way, everyone can decide how much dressing they want.

The citrus vinaigrette is tangy with a hint of sweet and delicious drizzled over the crispy watermelon radish slices. It is easy to make too! Simply mix the orange and lemon zest with juices, a tad bit of sweetener, Dijon mustard, salt & pepper, and a good quality olive oil.


You may notice that most of our recipes use fresh goat cheese. A few are top-dressed with wedges of ripened chévres—Sofia, Piper's Pyramide, Flora, and Wabash Cannonball—and several use our aged chévres in gratinéed and “melting” recipes.

This reflects my strong opinion that cheeses like O'Banon and ripened chévres do not deserve to be whipped into a sauce or base with other ingredients. Their flavor, and the complexity of their rinds, make them solo cheeses, and they are best served as the stars of a cheese tray. For me, removing the leaves on a delicate O'Banon and mixing it into a risotto would be a waste of a beautiful and complex little cheese, especially since fresh chévre is a perfect replacement that adds a totally unique dimension to a multitude of recipes and ingredients. It's also more cost effective.

Fresh chévre not only adds a unique flavor dimension to dishes, it adds texture and an airy lightness as well. Its loft comes from delicate handling in the initial stages of cheesemaking, yielding a very light, soft curd. It also comes from the nature of goat milk itself, which has much finer fat molecules than cow milk. Lower in fat than a cream cheese, which it so often replaces as an ingredient, fresh goat cheese does not melt. If it's not overworked as an ingredient, the texture will contribute to the lightness of almost any recipe— without the additional calories.

There are 4 beet recipes in collection, and I would love to have more. I especially love the earthiness of beets with the light, citrusy brightness of fresh chevre.

In Jitterbug Perfume, Tom Robbins says, “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”

Fried Goat Cheese Salad Recipe

Warm goat cheese is definitely something to love. When pierced with a fork, fried goat cheese nuggets melt over greens and mingle with dressing. It's astounding. Plus, it's pronounced "goaty" flavor is mellowed by a quick fry. It's a perfect pairing for peppery radish slices and sweet spring snap pea pods.

While warm goat cheese does make an excellent dressing in itself, this tangy, nutty fennel-pecan vinaigrette brings out the grassy flavors of the salad greens and cuts through the cheese's richness. Panko breadcrumbs stay crisp longer and have a more pleasant, crunchy texture than homemade breadcrumbs (which you should still know how to make).

Yes, I got excited over having a massive fryer at our disposal for the first time in the kitchen at the W Austin's TRACE restaurant (hence our hugely popular avocado fries). Therefore, these delightful little balls will need to be deep-fried. I've tried frying breaded goat cheese in a pot at home. They leak, then fall apart. I maintain that everyone should make room for a quart-sized deep-fryer in their kitchen. It's the same size as the quart of dried-up paint you refuse to throw away, and at least a hundred times more useful. Dig?

It’s All About The Goat Cheese

For this recipe, you want to look for an 8 oz. goat cheese log. It makes life easier to simply cut the log into 1 oz. medallions instead of trying to form them. I used herbed goat cheese, but feel free to use any flavor that tickles your fancy. You can get goat cheese in a variety of flavors from plain to garlic herb and even truffle flavored. You’ll want to keep the goat cheese refrigerated until ready to fry, that way it holds its shape and you end up with perfectly round medallions. Nestle them in the layers of salad just before serving.