Country salad with goat cheese
6 servings
100 minutes
Village salad with goat cheese is a true symphony of flavors inspired by Russian culinary tradition. It harmoniously combines the tenderness of young potatoes, the crisp freshness of salad leaves, and the spiciness of green beans. Luscious olives and juicy cherry tomatoes add vibrant accents, while goat cheese generously seasoned with sesame, cumin, and paprika gives the dish a unique character. The dressing made from balsamic vinegar, olive oil, and Dijon mustard completes the flavor composition, making it rich and refined. This salad is an ideal choice for a light lunch or festive table where you want to delight guests with something unusual yet simple to prepare.
1
Mix sesame, cumin, paprika, salt, and pepper. If the cheese is not sliced, cut it into small circles or squares, coat in the mixture, and place on paper. Refrigerate for an hour (if time allows, leave for 1 day).
- Sesame seeds: 2 teaspoons
- Ground cumin (zira): 2 teaspoons
- Paprika: 5.5 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Goat cheese: 10 pieces
2
Mix vinegar, salt, and mustard, start whisking, gradually add olive oil. Send to the refrigerator.
- Balsamic vinegar: 2 teaspoons
- Salt: to taste
- Dijon mustard: 2 teaspoons
- Olive oil: 5 tablespoon
3
Boil the potatoes and beans until soft. Rinse the beans under cold water and let them cool. Chop the basil.
- New potatoes: 200 g
- Green beans: 300 g
- Basil: 0.3 bunch
4
Lay out the salad leaves, add beans and potatoes, tomatoes and olives. Place the cheese on top and drizzle with dressing.
- Mixed salad leaves: 300 g
- Green beans: 300 g
- New potatoes: 200 g
- Cherry tomatoes: 10 pieces
- Olives: 80 g
- Goat cheese: 10 pieces
- Balsamic vinegar: 2 teaspoons
- Olive oil: 5 tablespoon