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Goat Cheese & Sundried Tomato Salad

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Submitted by Essie

Goat cheese and sun-dried tomato salad with radicchio and Bibb lettuce in a tangy Dijon mustard vinaigrette. An elegant no-cook salad with bold, layered flavors.

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

This salad pairs two lettuces with completely different personalities. Bitter, crunchy radicchio rings the outside of the plate while soft, buttery Bibb lettuce fills the center. Each gets dressed separately so neither overpowers the other.

The Dijon vinaigrette is a classic French ratio: mustard whisked with red wine vinegar, then oil drizzled in slowly to emulsify. That mustard does double duty as both a flavor punch and the emulsifier that keeps the dressing from separating. Sharp, tangy, and clean.

Crumbled goat cheese and sun-dried tomatoes on top bring richness and concentrated sweetness that tie the bitter and buttery greens together. Every forkful hits different notes: creamy, tangy, bitter, sweet, chewy.

Chef Tips

  • Whisk the oil into the mustard-vinegar mixture slowly in a thin stream. Dumping it in all at once won’t emulsify and you’ll get a broken, oily dressing.
  • Tear the lettuce leaves by hand rather than cutting. Knife edges bruise the leaves and cause them to brown faster.
  • Toss each lettuce separately and gently. Radicchio and Bibb have different textures and need different amounts of dressing.
  • Let the goat cheese come to room temperature before crumbling. Cold goat cheese breaks into hard chunks instead of soft, creamy crumbles.

Variations

  • Warm goat cheese: Bread rounds of goat cheese in panko and pan-fry until golden, then set on top of the dressed greens for a warm-cold contrast.
  • Toasted walnut: Add toasted walnut pieces for crunch and a nutty flavor that pairs naturally with goat cheese.
  • Balsamic swap: Replace red wine vinegar with balsamic for a sweeter, more syrupy dressing that complements the sun-dried tomatoes.

Ingredients

2 10
TEASPOONS ML DIJON MUSTARD
4 946
CUPS ML BIBB LETTUCE
cleaned *
2 30
TABLESPOONS ML RED WINE VINEGAR
¼ 113.4
6 90
TABLESPOONS ML VEGETABLE OIL
4 4
1
X BLACK PEPPER
fresh, to taste *
2 473
CUPS ML RADICCHIO *

Directions

  1. Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper.

  2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves into one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss.

  3. Arrange a ring of radiccio around the outer edge of each plate. Place teaspoon Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 167 92% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 90mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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