Warm goat’s cheese salad and tapenade
Galton Blackiston's simple goats cheese salad recipe allows the individual flavours of the ingredients to shine through. The savoury tapenade provides a wonderful contrast to the creamy goats cheese and rocket, making this a lovely starter to any meal.
Ingredients
Warm goat’s cheese salad
- 2 smoked streaky bacon slices
- 1/2 baguette, sliced
- olive oil
- 50g of rocket
- 4 walnuts
- 1 Bosworth Ash Log
- 1/2 beetroot , peeled and finely sliced
- 25g of flat-leaf parsley
Tapenade
- 100g of black olives , pitted
- 1 garlic clove , chopped
- 1 tbsp of capers
- 3 salted anchovies
- 6 tbsp of olive oil
- 1 tbsp of fresh parsley , chopped
- 1/2 lemon , juiced
Shallot dressing
- 1 tsp Dijon mustard
- 1/2 tsp clear honey
- 1 tbsp of red wine vinegar
- 4 tbsp of olive oil
- 1 shallot , finely chopped
- salt
- black pepper
Equipment
- Food processor or blender
Method
1
For the tapenade, blend the black olives, capers, anchovies, garlic, parsley, lemon juice and olive oil together in a food processor until finely ground. Transfer into a covered container and save for plating
- 100g of black olives
- 1 garlic clove
- 1 tbsp of capers
- 3 salted anchovies
- 6 tbsp of olive oil
- 1 tbsp of fresh parsley
- 1/2 lemon
2
To make shallot the dressing, combine the mustard, honey, vinegar, a pinch of salt and freshly ground black pepper in a bowl and slowly add the olive oil, stirring throughout. Add the shallots, mix well and set aside
- 1 tsp Dijon mustard
- 1/2 tsp clear honey
- 1 tbsp of red wine vinegar
- 4 tbsp of olive oil
- 1 shallot
- salt
- black pepper
3
Cook the bacon on a griddle pan until crispy on each side. Drizzle the slices of baguette with a little olive oil and toast them in the oven on both sides
- 2 smoked streaky bacon slices
- 1/2 baguette
- olive oil
4
Spread a layer of tapenade over each of the croutons, place a round of goat’s cheese on top and either melt slightly with a blow torch or very gently heat under a grill until a little colour has developed
6
Arrange the beetroot slices on the rocket and top with the croutons. Finish with the crispy bacon and chopped parsley and serve
- 1/2 beetroot
- 25g of flat-leaf parsley
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Warm goat’s cheese salad and tapenade
