Goat’s cheese with a watercress and lamb’s lettuce salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      33 hr

Appears in

Salads: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 2001

  • About

The bitter watercress, tangy goat’s cheese and home-made herb olive oil marry beautifully to make a simple salad that is ideal to serve as a light meal with fresh bread.



  1. Place the goat’s cheese on a board and cut off the skin with a sharp knife. Cut into roughly 1 cm (½ inch) cubes and place loosely in a 1-litre preserving jar with an airtight lid; tucking the thyme, rosemary and basil leaves in between the cheese cubes as you go. Drop the crushed peppercorns and juniper berries into the jar and pour in the olive oil. The oil must cover the