Skip to main content

SRC Rescue: Lemony Potato, Broccolini, and Goat Cheese Salad

By

I'm on Orphan-detail today for the Secret Recipe Club - for someone in Group D - and I am so excited about having been introduced to Nicola of Lemon and Cheese. What a lovely blog!


One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. And Nicola is definitely one to follow. She's a London-based librarian and you can almost tell that from her recipe index. It's organized by ingredient and cross-referenced by categories, both broad and specific. 

 She shares that she tends to "stick to simple cookery, with lovely fresh ingredients as well as a few helpful freezer items!" She's a prolific cook, so it was hard to decide. For instance, she has nearly twenty gratin recipes and thirty sausage recipes! 

 I was immediately drawn to her Merguez, Egg, and Yoghurt as a hearty brunch or even dinner. Her Guatemalan Green Chicken Stew looked quick and delicious. I was eyeing her Hake Bobotie because we love bobotie, but have only ever had it with meat. And I really considered her 12-Hour Rabbit Bolognese. 

 But, in the end, I decided to make her Lemony Potato, Broccoli, and Goat Cheese Salad. Since lemon and cheese are two of her favorite foods, as well as the name of her blog, I thought it was fitting.

 slightly adapted from Lemon and Cheese's

I did make a mistake in not letting the vegetables cool before stirring in the cheese. So, it melted into a creamy dressing. but it was delicious nonetheless! Thanks, Nicola, for the inspiration. Next time I'll let it cool and try to keep the cheese in cubes or shred.

Ingredients

  • 1 lb Russian fingerling potatoes, quartered lengthwise
  • 1 T olive oil
  • zest and juice from 1 organic Meyer lemon
  • 4 C broccolini, chopped into 1" lengths
  • 2 C green beans, trimmed into 1" lengths
  • 1/4 C fresh dill, chopped
  • freshly ground salt
  • freshly ground pepper
  • 1 C  shredded goat milk's gouda cheese

Procedure
Boil the potatoes until just fork tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Drop the beans and broccolini into the water and bring back to a boil. Cook until the turn a vibrant green and are still crisp. Drain.

Stir the drained broccoli and beans into the potatoes Fold in the dill, salt, pepper, and goat cheese. Serve immediately.

Labels:

Comments

  1. KarenFebruary 21, 2016 at 9:10 PM

    You're such an angel Camilla! This recipe looks delicious and you are such a trooper dropping everything and rescuing orphans!

    ReplyDelete
  2. Karen Burns BoothFebruary 22, 2016 at 12:44 AM

    You ARE an orphans Angel and this is a SUPER recipe too! Love goats cheese and must check out this blog! Fab pick - Karen xxx

    ReplyDelete
  3. Susan @ My Wholefood Family EssentialsFebruary 22, 2016 at 1:36 AM

    That looks delicious and thank you for stepping in this month! :)

    ReplyDelete
  4. A Day in the Life on the FarmFebruary 22, 2016 at 4:17 AM

    What a great looking salad. Thanks for coming to the rescue once again.

    ReplyDelete
  5. RebekahFebruary 22, 2016 at 5:44 AM

    What a gorgeous recipe you chose to share today!! Thanks for joining group D for the day. :)

    ReplyDelete
  6. JanieFebruary 22, 2016 at 5:58 AM

    Thank you for rescuing one of my Group D members :) This looks fabulous. Love gouda!! Happy reveal day!

    ReplyDelete
  7. ErinFebruary 22, 2016 at 7:22 AM

    Goat gouda cheese? That's a thing!? I need to find that.

    ReplyDelete
  8. EmilyFebruary 22, 2016 at 8:04 AM

    A fitting recipe indeed. Sound delicious!

    ReplyDelete
  9. StephanieFebruary 22, 2016 at 1:13 PM

    I think this slightly melty cheese saucy deliciousness looks wonderful. Such a great SRC post!

    ReplyDelete
  10. TaraFebruary 22, 2016 at 5:52 PM

    Such an interesting way to prepare veggies! Love the melty cheese. You had me a gouda.

    ReplyDelete
  11. NicolaFebruary 23, 2016 at 5:44 AM

    Thank you for rescuing me!! I'm glad you like the salad and I am definitely going to try leaving the veg hot and adding the cheese, I love melty cheese, I bet that made it even tastier! I've never heard of goat gouda either, so I am going to have to find me some of that!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more