Green Salad with Goat Cheese, Apples, and Walnuts
Salads • European
Description
Croutons are best made from rye Borodinsky bread. Those who enjoy sweet notes can sprinkle the salad with American dried cranberries. Iceberg and lettuce can confidently be replaced with any tender green leaves (such as butter lettuce, oak leaf, etc.), but it's better to keep the soft goat cheese — the sharp saltiness of feta does not harmonize with apples and walnuts.
Ingredients
- Tomatoes 0 oz
- Cucumbers 2 pieces
- Green Butter 0 oz
- Iceberg Lettuce 1 bunch
- Green Apples 0 oz
- Goat cheese 5 oz
- Walnuts 0 oz
- Garlic 2 cloves
- Meyer Lemon Juice 0 fl oz
- Croutons 0 oz
- Croutons 0 oz
- Olive Oil 0 fl oz
- Dried cranberries with sugar to taste
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
First, prepare the dressing. For this, throw two or three cloves of garlic into the olive oil, heat it up, and add dried aromatic herbs (my choice is basil and marjoram). Leave it to cool and infuse.
Step 2
Don't forget to take care of the crispy croutons in advance — cut pieces of bread and Borodinsky bread into squares and send them to the oven for about 15 minutes.
Step 3
Slice the cucumbers into thin rounds, the apples into slices, the tomato (which is more for decoration) into small cubes, tear the lettuce, and chop the walnuts coarsely. Mix everything together and place it on a large plate.
Step 4
Back to the dressing — remove the garlic from the cooled oil — it is no longer needed. Whisk the oil with lemon juice and pour the dressing over the vegetables. Season with salt to taste and mix. You can let the salad absorb the dressing for a bit.
Step 5
Top with pieces of soft goat cheese and some of the croutons. Serve the remaining croutons in a separate dish.
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