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Goat’s cheese salad

• Janine Ratcliffe

Published: May 16, 2023 at 11:27 AM

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serves 2

Easy

Prep: 10 mins

Cook: 5 mins

0 reviews

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Quick and easy but impressive goat's cheese and bacon salad that's ready in just 20 minutes. The pecans are a simple addition but give the salad a bit of extra crunch. Chicory is available all year round, but is best from January through to mid-March.

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Try our goat's cheese salad then check out our chicken panzanella, chicken caesar salad, grilled halloumi salad and more salad recipes.

How to make the perfect goat's cheese salad: cook's tips

• Change up the salad leaves to your fave – this salad will work well with almost any. How about lollo rosso, frisée, or any other bitter small lettuce leaf, washed and roots trimmed off.

Can it be made in advance? You can toast the pecans in advance.

Goat's cheese salad recipe

Ingredients

Nutrition

• ½ head frisée lettuce

  washed and root trimmed off

• 1 head chicory

  split into leaves

• 1 handful pecans

  toasted

• about 100g goat’s cheese log

  each cut into quarters

• 2 slices sourdough bread

  toasted and cut into 8 big croutons

• 4 rashers bacon

  chopped

• olive oil

• 2 tbsp red wine vinegar or raspberry vinegar

Nutrition: per serving

• kcal478
• fat36.7g
• saturates12.4g
• carbs16.6g
• sugars0g
• fibre0g
• protein21.4g
• salt0g

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Method

• step 1

  Cut the frisée into manageable lengths and shred the chicory leaves, arranging on a flat plate or platter. Sprinkle on the pecans. Divide the goat’s cheese between the croutons on a small baking tray and grill briefly under a high heat.

• step 2

  Meanwhile, fry the bacon in 1 tbsp oil until deeply golden. Add the vinegar to the pan – it will sizzle so carefully swirl/stir to combine and lightly season.

• step 3

  Spoon the bacon and dressing over the leaves and add the croutons and goat’s cheese. Serve.

Authors

Janine RatcliffeFood director

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