Olive Preserved Lemon And Goat Cheese Salad Food

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AVOCADO-HERB SALAD WITH GOAT CHEESE



Avocado-Herb Salad with Goat Cheese image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
Juice of 1 lemon, plus wedges for serving
2 avocados
1 cup assorted cherry tomatoes, halved
1 Kirby cucumber, quartered lengthwise and cut into 1/2-inch pieces
1/4 cup torn fresh parsley
1/4 cup roughly chopped fresh chives
Kosher salt and freshly ground pepper
1 head Boston lettuce (or other tender greens), torn into pieces
Flaky sea salt
1/2 cup crumbled goat cheese (about 2 ounces)

Steps:

  • Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
  • Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.

GOAT CHEESE WITH OLIVES, LEMON, AND THYME



Goat Cheese with Olives, Lemon, and Thyme image

Provided by Maggie Ruggiero

Categories     Olive     Cocktail Party     Quick & Easy     Goat Cheese     Lemon     Thyme     Gourmet

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.

FETA, OLIVE & PRESERVED LEMON GRAIN SALAD



Feta, olive & preserved lemon grain salad image

Make this feta, olive and mixed grain salad in just six minutes for a super quick salad or side dish - perfect for midweek when you're short on time

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 6m

Number Of Ingredients 4

250g pouch mixed grains
180g pot mixed olives , feta & sundried tomatoes
85g jar M&S preserved lemon & mint grain dressing
50g rocket

Steps:

  • Heat the grain pouch in the microwave following pack instructions. Tip the grains into a bowl and stir through the dressing. Add the olives, feta & sundried tomato mix and two large handfuls of rocket and serve.

Nutrition Facts : Calories 525 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 3.9 milligram of sodium

OLIVE, PRESERVED LEMON, AND GOAT CHEESE SALAD



Olive, Preserved Lemon, and Goat Cheese Salad image

I found this recipe on the web somewhere, saved it, and have since forgotten where I found it. No matter -- it is divine! Serve with my Recipe#232706 if you like, or just dig in with a spoon or your fingers. Cooking time = letting the mixture sit for a while, just for the flavors to blend. Mmmmm.

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.

LEMON-HERB OLIVES WITH GOAT CHEESE



Lemon-Herb Olives with Goat Cheese image

Greek olives have a fruity flavor that comes into play when you mix them with lemon and fresh herbs. Spoon over goat cheese and slather on crackers. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons olive oil
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon minced fresh oregano or rosemary
1/4 teaspoon crushed red pepper flakes
1/2 cup assorted pitted Greek olives
1 package (5.3 ounces) fresh goat cheese
1 tablespoon minced fresh basil
Assorted crackers

Steps:

  • In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.

Nutrition Facts : Calories 135 calories, Fat 13g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 285mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

VEGETABLE SALAD WITH GOAT CHEESE



Vegetable Salad with Goat Cheese image

Categories     Salad     Potato     Steam     Quick & Easy     Spring     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)
1/2 cup pitted Kalamata olives or other brine-cured black olives
6 anchovy fillets
1 tablespoon drained capers
1 garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 green onions (white and pale green parts only), thinly sliced
5 teaspoons chopped fennel fronds (optional)
4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
Fresh basil sprigs

Steps:

  • Steam potatoes until tender, about 10 minutes. Cool completely.
  • Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

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