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

Name: Goat’s cheese with a watercress and lamb’s lettuce salad
Prep time: 25 min
Cook time: 2 min
Total time: 32 h 27 min
Yield: Serves 4
Ingredients: 15 fresh basil leaves; 300 g (10 oz) goat’s cheese (see Chef’s tips); 3 sprigs of fresh thyme; 1 large sprig of fresh rosemary; 50 g (1¾ oz) pine nuts; 6 whole black peppercorns, lightly crushed; 4 juniper berries, lightly crushed; 400 ml (12¾ fl oz) olive oil; 100 g (3¼ oz) watercress; 100 g (3¼ oz) lamb’s lettuce

Preparation info

Serves
4

Difficulty
Easy
Ready in
33 hr

Appears in

Salads

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.

Ingredients

300 g (10 oz) goat’s cheese (see Chef’s tips)
3 sprigs

Vegetarian

Method

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