Goat’s Cheese and Salsa Verde

Name: Goat’s Cheese and Salsa Verde
Yield: Serves 4
Ingredients: 200 g watercress, baby spinach, oak leaf or a mix; sea salt and freshly ground black pepper; 2 anchovy fillets (optional); 25 g picked flat-leaf parsley leaves; 1 tbsp capers, rinsed and patted dry; 250 g goat’s cheese log sliced into 4, or 4 buttons such as Crottin or Capricorn; 3 slices of stale bread cut into bite-sized cubes; 10 g picked tarragon leaves; 50 ml extra virgin olive oil; 1 garlic clove, crushed; 25 g picked basil leaves; 25 g butter; 120 ml extra virgin olive oil; 1 small shallot, finely minced; 40 ml sherry vinegar; 150 g shelled walnuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Fresh goat’s cheese straight from the maker is really worth seeking out in spring – try your local cheese shop or a good cheese counter. Peppery watercress is beautiful in this salad but it fades quickly once picked. Store it in the fridge in a bowl of water with a slice of lemon in it to keep it crisp.

Ingredients

3 slices of stale bread cut into bite-sized cubes
150 g shelled walnuts
50

Fish course
Pescatarian
Spring
March

Method

Preheat the oven to 200°C/180°C fan. On a baking tray, toss the bread and walnuts with the oil and garlic, then season with ¼ teaspoon of salt and dot on the butter. Bake