We're all about a seasonal salad, especially when Chèvre is in stock.
Our friend Ottavia is a Londoner currently living (and eating) in Los Angeles. She stumbled upon our booth at the Brentwood farmer's market and included our farmstead goat's milk Chèvre in this light and delicious salad.
Using other local and fresh ingredients from the farmer's market, Ottavia makes this salad on a regular basis. This version has a Greek spin, get the recipe below.
"I was browsing the Brentwood market for a soft cheese from a local farm and found Stepladder Creamery. Thought it would work perfectly in a Greek salad and I was right. It's my new favorite!"
Our farmstead goat's milk Chèvre is the ultimate representation of Spring cheesemaking. Its made with the freshest milk of the season - from goat utter to container in less than one week. It's made in a similar fashion as our cow's milk Fromage Blanc giving the cheese a soft, whipped consistency for easy spreading on bread or crackers or crumbling in salads. The goat's milk in Chèvre is not overly herbaceous in flavor, but will change throughout the season as the goats are milked longer.
Ingredients:
- Roasted carrots
- Sweet potato
- Asparagus
- Greek salad mix (lettuce, sun-dried tomatoes, cucumber, pepperoni, peppers)
- Dressing (olive oil, lemon juice, oregano)
- 1 can of tuna (in olive oil) and combine with diced tomatoes, celery and onion
- Chèvre cheese for crumbling on top of the salad
Instructions:
- Roast the carrots, sweet potato and asparagus until tender (350-400 degrees for 35-45 minutes)
- Prep the salad and chop/dice remaining veggies
- Prep the tuna mixture
- Combine all ingredients into a large bowl
- Make the dressing and set aside (add before eating)
- Crumble Chèvre on top of salad
Chèvre is available seasonally, from end of March/early April (depending on the milk volume following birthing season) until September/October. Buy online or visit us at a farmers market in select locations in the Bay Area, Central Coast and Los Angeles areas.
