Tag Archives: salad

Breaded Goat Cheese Salad with Dried Fruit and Pomegranate. And Cheesy Giveaway Part 2!

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This giveaway has ended. Winner announced here.

 goat-cheese-pomegranate-dried-fruit-salad3I have a great giveaway for your from Chavrie cheese! You can win an amazing fall entertaining set worth $100! All you have to do is comment to enter the giveaway. One randomly picked winner will get a beautiful bread board, $50 cooking.com gift certificate, goat cheese coupons and more!

But first, here is a quick and easy goat cheese salad for you. Crisp romaine, soft goat cheese with bits of dried fruit and crystallized ginger, fresh pomegranate seeds…all served with some oil and vinegar on the side. Simple to make, but tastes so gourmet! I love the crystallized ginger with the goat cheese and could eat that all by itself :)

You may want to see my post on how to open a pomegranate without making a mess

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chavrie-goat-cheeseBreaded Goat Cheese Salad with Dried Fruit and Pomegranate Recipe
serves 1 as an entree

4 tbsp bread crumbs, I used italian herb and garlic flavored bread crumbs
3 heaping tbsp goat cheese
1/2 tbsp chopped dried fruit, I used dried apricots and crystallized ginger
3 large romaine leaves, torn into pieces
2 tbsp fresh pomegranate seeds
Salt and pepper
Olive oil and red wine vinegar or balsamic vinegar to serve on the side as dressing.

Place the bread crumbs in a small skillet and toast on low heat till bread crumbs are lightly browned. Turn off heat. Mix goat cheese (make sure its cold) with chopped dried fruit. Take 1 heaping tbsp of the goat cheese mixture. Using your fingers form the goat cheese into a ball and then flatten it into a disc. Gently press the goat cheese disc into the toasted bread crumbs. Make sure all sides are coated. Repeat with the remaining goat cheese and bread crumbs. You should have 3 breaded goat cheese discs.

Place the torn romaine lettuce in a plate. Arrange the goat cheese discs on top. Sprinkle with pomegranate seeds, salt and pepper. Serve oil and vinegar on the side for dressing the salad.
 

Cheesy Giveaway Part 2! Win this bread board with dip bowl and much more!

win-this-bread-board
Win a Gourmet Fall Entertaining Set (Value $100)One lucky winner will get:

-Williams-Sonoma Cherry Wood Bread Board with Dip Bowl (in the photo above)
-Dried fruits
-Crystallized Ginger
-Chavrie Coupons – Free Cheese, of course!
-Cooking.com Gift Certificate for $50.00
-Chavrie recipe cards (dips, quick tips and wine suggestions)

 win-this-bread-board1
How to enter

-leave a comment here

To increase your chances of winning, also do one or more of the following. You will be counted as many times!

-blog about this giveaway on your blog and link to this post

-use the ‘share’ button below to share this post with friends

-tweet about this giveaway

US residents only please!
Contest ends Thursday, Oct 29th 11.30pm EST
One random winner will be announced on the 30th!

 

Curried Tofu Salad with Carrots and Jicama with Cumin Vinaigrette

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This salad is crunchy, healthy, filling and cumin scented all at the same time. And you can change it up or customize it however you wish. You could use baby corn, red peppers, arugula or cucumbers in this salad. Also try using tempeh or seitan instead of tofu.

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Marinate tofu in curry powder and corn startch and pan fried it till crisp. I marinated the tofu over night, but you could skip the marinating if you are in a hurry. Use a good curry powder that you enjoy, it will make all the difference. Served the tofu on top of romaine lettuce, jicama and carrots.

cumin-vinaigrette

The cumin vinaigrette is easy and delicious. Just whisk together lemon juice, olive oil cumin powder and chopped cilantro.

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 Curried Tofu Salad with Jicama and Carrots
serves about 2 as an entree
1 block firm tofu
2 tbsp corn startch
1 1/2 tbsp curry powder
1 tsp turmeric
salt
2 tbsp vegetable oil

1 head romaine lettuce, chopped
1/2 smal jicama, cut into match sticks
1 large carrot, cut into match sticks

Drain the tofu and pat dry. Wrap it in several layers of paper towels, place a plate over the wrapped tofu and place a few cans (tomato, beans, soup cans etc) over the plate. Let the tofu compress this way for atleast an hour to get all the moisture out of the tofu. Then cut tofu into pieces. Toss with corn startch, curry powder, turmeric and salt. I marinated the tofu over night, but you could use it right away if you are in a hurry. Heat oil in a skillet and pan fry the tofu till its golden on all sides. Serve tofu pieces over lettuce, jicama and carrots.

 Cumin Vinaigrette

4 tbsp olive oil
3 tbsp lemon juice
1 tsp sugar
1 tsp cumin powder
1/2 tsp mango powder (amchoor), substitute with extra lemon juice
3 tbsp chopped cilantro
salt, pepper

Whisk all ingredients together. Keep chilled. Serve with curried tofu salad.

Peruvian Causa – Layered Potato Salad with Creamy Avocado Dressing

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When my friends B and R, who lived in Peru for a few years told me about this salad, I just had to make it. A causa, they explained is anything layered with mashed potatoes. In Peru, they use seafood, avocados, tomatoes, olives and sometimes eggs in the salad. Traditional causa also has aji amarillo – Peru’s signature yellow pepper.

I used three different colored potatoes to make the salad look vibrant and festive. I used Peru’s own purple potatoes, white fleshed potatoes, and red skinned potatoes colored orange with food coloring (or saffron).

The possibilities are endless with this salad, you can layer the potatoes anyway you like, with anything you like! You dont need a special mold to assemble this salad. Read on to see how you can use common household items to stack up these colorful layers.

Coincidentally, two other friends, also called B and R (how weird is that!), just returned from Peru. They got me the gorgeous orange sun-and-moon plate you see in the first, last and below pictures.

Peruvian Causa - layered potato salad

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