Spring Salad With Asparagus Goat Cheese Lemon And Hazelnuts Proud Italian Cook Recipes

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ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS



Asparagus with Goat Cheese and Hazelnuts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon whole-grain mustard
2 teaspoons apple cider vinegar
Kosher salt
1 pound asparagus, trimmed
1 cup mizuna lettuce or watercress
1/2 cup toasted peeled hazelnuts, chopped
2 ounces goat cheese crumbles

Steps:

  • In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
  • Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
  • Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

SPRING SALAD WITH ASPARAGUS, GOAT CHEESE, LEMON AND HAZELNUTS



Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts image

A beautiful fresh salad that celebrates Spring!

Provided by Marie

Number Of Ingredients 12

1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
1 cup fresh peas, or frozen and defrosted
½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
5 radishes, thinly sliced
2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
4 oz. of chevre goat cheese, I used the one with honey
the zest of one lemon, you can cut up a few slices for garnish after
½ cup of toasted hazelnuts, slightly cracked open
shaved Parmigiano Reggiano for top of salad
extra lemons for dressing
olive oil

Steps:

  • Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
  • Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
  • In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
  • Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
  • On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
  • Sprinkle the toasted nuts all around.
  • Spoon lemon dressing all around, as much as you think you need.
  • Add shavings of Parmiggiano Reggiano on top.
  • Garnish with a few lemon slices.

SPRING MIX WITH WALNUTS, CRANBERRIES AND GOAT CHEESE



Spring Mix With Walnuts, Cranberries and Goat Cheese image

This is a refreshing salad, that may be served alongside a meal, or made a little larger, for a meal in itself! The amount of ingredients is just a suggestion; add the amounts to suit yourself!

Provided by alligirl

Categories     < 15 Mins

Time 5m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 6

4 ounces spring greens, lettuces
2 ounces walnuts, toasted and rough chopped
2 ounces dried sweetened cranberries (Craisins are my choice)
2 ounces goat cheese, crumbled
raspberry walnut vinaigrette, to taste
salt and pepper, to taste

Steps:

  • Rinse lettuces; divide between 2 bowls.
  • Sprinkle with walnuts, cranberries and goat cheese, evenly between the 2 bowls.
  • Dress with vinaigrette, to taste: Salt and Pepper, to taste.

Nutrition Facts : Calories 376.4, Fat 27.4, SaturatedFat 7.6, Cholesterol 22.4, Sodium 147.7, Carbohydrate 28, Fiber 3.5, Sugar 19.9, Protein 10.5

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS



Lemony Asparagus Salad With Shaved Cheese and Nuts image

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

Steps:

  • Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
  • Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
  • Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
  • To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

BROWN RICE SALAD WITH ASPARAGUS, GOAT CHEESE, AND LEMON



Brown Rice Salad With Asparagus, Goat Cheese, and Lemon image

From Cook's Illustrated, July 1, 2013 My husband said after I gave him a taste (before the cheese even went in), "I could eat that for a month". The brown rice cooks much faster and stays firm when it's cooked like pasta in a large amount of water so each grain absorbs the water evenly on all sides. " Boiling the rice (versus simmering it) also speeds up cooking because boiling water contains more energy than simmering water. " Water is precious here, so I plan to try making this with leftover cooked rice in the future, just to compare. I recommend their method for the first time you try this recipe.

Provided by zeldaz51

Categories     Brown Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb asparagus, trimmed
salt and pepper
2 1/2 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 1/2 cups brown rice, cooked according to Brown Rice for Salad
4 ounces goat cheese, crumbled (1 cup)
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

Steps:

  • Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.
  • Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Transfer cooled rice to the bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
  • Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI



Warm Asparagus Mushroom Salad with Goat Cheese & Balsamic Dressi image

A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.

Provided by CountryLady

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb asparagus
1 tablespoon extra virgin olive oil
2 cups thinly sliced mushrooms
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
3 tablespoons chopped fresh dill
3 cups mixed baby greens
1/4 cup goat cheese
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
  • Whisk dressing ingredients together in a small bowl& set aside.
  • Heat oil over medium-high heat in a large non stick skillet.
  • Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
  • Add garlic& red peppers& stir fry for another 2 minutes.
  • Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
  • Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

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