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


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.

Comments

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

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  2. 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

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

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

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

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

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

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  8. A fitting recipe indeed. Sound delicious!

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

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

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  11. 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!

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