Crispy goat cheese salad
Indulge in the perfect balance of crispy and creamy with this goat cheese salad. Elevate your culinary experience with every tantalizing bite.
Ingredients:
- 230g goat cheese, at room temperature
- 3 tablespoons chopped basil
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt, plus more for sprinkling
- 8 sheets phyllo dough
- 1/3 cup olive oil
- 1 tablespoon olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 3 cups baby arugula
- 1 bunch frisee lettuce, root end removed
- 1/2 cup edible rose petals
Instructions:
- To prepare the goat cheese: Preheat your oven to 200 °C. Prepare a small baking sheet by lining it with parchment paper and set it aside.
- Mix the goat cheese, basil, lemon, and salt together using a rubber spatula in a medium-sized bowl.
- Take a sheet of phyllo dough and lay it flat. Gently brush it with some oil. Place another sheet of phyllo on top and brush with more oil. Repeat this process two more times until you have a total of 4 phyllo sheets. Cut the dough into 5 strips. Spoon a tablespoon of the goat cheese mixture onto one end of a strip. Fold a corner over the cheese to align the bottom edge with the right edge of the phyllo, forming a triangle shape. Continue folding the phyllo in a flag-like manner until you have a small triangle-shaped goat cheese package. Repeat this process with the remaining strips and the rest of the phyllo sheets. Arrange the triangles on the prepared baking sheet and brush the tops with more oil. Sprinkle a pinch of salt over the tops. Bake until crispy and golden brown, which should take about 12 minutes.
- For the salad: Whisk the oil and lemon juice in a large bowl. Season with salt. Add the greens and toss gently to ensure they are coated. Sprinkle with flower petals and toss gently again. Arrange the salad on a platter and place the goat cheese triangles around the salad.
Summary:
- Calories: 1841 kcal
- Fat: 143 g
- Protein: 56 g
- Carbs: 86 g
- Potassium: 699 mg
- Magnesium: 100 mg