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Goat's cheese, rocket and croutons salad recipe

Goat's cheese, rocket and croutons salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Rocket salad

This is a delightfully simple salad, yet so sophisticated and flavourful. Love the combination of the rocket, radicchio and goat's cheese. Sounds quite gourmet but this simple salad would be perfect for a lovely lunch or an easy starter.

1 person made this

IngredientsServes: 5

  • 1 medium radicchio, chopped
  • 2 small bunches rocket leaves
  • 100g soft goat's cheese
  • For the dressing
  • 2 tablespoons good quality balsamic vinegar
  • 6 tablespoons olive oil
  • salt and pepper, to taste
  • 20g croutons

MethodPrep:10min ›Ready in:10min

  1. In a salad bowl combine the radicchio and rocket leaves then dot with soft goat's cheese.
  2. Mix all dressing ingredients in a separate bowl, and whisk until well combined. Drizzle over leaves and give it a good stir. Garnish with croutons before serving.

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Reviews & ratingsAverage global rating:(1)

Greens With Goat Cheese Croutons Recipe

The vinaigrette recipe is from Gourmet Magazine (October 1993). The goat cheese croutons are my version of their recipe.

  • 2 small heads of Boston lettuce, washed well, spun dry, and shredded fine
  • 1 small head of Radicchio, washed well, spun dry, and shredded fine
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon fresh parsley leaves, minced
  • Salt and freshly-ground black pepper to taste
  • 1/4 cup Walnut Oil
  • 2 (3-inch) soft goat cheese (chevre) logs
  • 1/4 cup olive oil, extra-virgin
  • 1/4 cup Bread Crumbs, fine*
  • 1/4 cup nuts (walnuts, pecans, hazelnuts), ground

Prepare Mustard Vinaigrette set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

Prepare Goat Cheese Croutons. Cut the goat cheese into 1/2-inch slices. Tip: Use dental floss to slice the cheese logs cleanly. Pour olive oil into a small bowl or saucer dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts dip the goat cheese slices into the crumb mixture. Place the cheese croutons on a lightly oiled baking sheet. NOTE: The croutons may be refrigerated at this point for several hours.

When ready to serve your salad, remove prepared Goat Cheese Croutons from the refrigerator. Bake them for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden.

While the Goat Cheese Croutons are baking, place your salad greens in a large bowl toss the lettuce and the radicchio with the vinaigrette. Place the greens on individual salad plates.

DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time toss and taste again.

Remove the hot Goat Cheese Croutons from oven and transfer them to the top of the salad greens. Serve immediately.

In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this).

Preheat oven to 400 degrees F. Cut the goat cheese into 1/2-inch slices. Tip: Use dental floss to slice the cheese logs cleanly.

Pour olive oil into a small bowl or saucer dip goat cheese slices into olive oil and coat both sides of each cheese slice.

In another small bowl or saucer, combine bread crumbs and nuts dip the goat cheese slices into the crumb mixture.

Place the cheese croutons on a lightly oiled baking sheet. NOTE: the croutons may be refrigerated at this point for several hours.

  • 8 ounces goat cheese (the firm type, sold in logs)
  • 1 pinch cayenne
  • 1 pinch black pepper
  • 1 large egg (beaten)
  • 1 teaspoon milk
  • 1 cup ​panko breadcrumbs
  • 1 cup vegetable oil (more or less for deep frying)

Cut the goat cheese into 8 equal sized cubes. Dust the cheese lightly with the cayenne and black pepper.

Mix the egg and milk together in a bowl. Gently toss the cheese in the egg until thoroughly coated.

Roll the cheese in the panko until completely covered. Press the crumbs gently into the surface.

Once thoroughly coated with crumbs, transfer to the freezer for at least 1 hour before frying.

Fill a large saucepan with 4 inches of vegetable oil and heat to 350 F.

Fry the cheese cubes for 3 to 4 minutes, or until well browned. The cheese should soft, but not completely liquefied.

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This salad was a big hit! The flavors blended perfectly. Wasn’t sure about how the candied walnuts were going to work out, but they were so easy to make and tasted amazing.

This salad was absolutely awesome. Wouldn't change anything about it. Served it with chicken and corn on the cob for a low carb dinner.

Delicious, easy, and healthy! I made this for dinner, after work-- I bought candied walnuts to speed up the process and it was still delicious. I will absolutely make this again!

I made this for the first time for Christmas dinner and everyone loved it even a teen boy who "doesn't like fancy salads". Just one note, the dressing is a little sour so I added a pinch of brown sugar.

I added sliced asian pear and used Trader Joe's candied walnuts (they have pecans too). Lovely fall flavor.

This might be the best salad I have ever made. It is delicious and worth the trouble! I've made it twice, once with arugula and once with organic spring mix and green lettuce from my farm box. It's equally good either way. I had no trouble making crunchy walnuts. I followed previous reviewers' suggestions to use a little less water when cooking them. To lower calories, I also cut way down on the amount of goat cheese that I used.

Measurements on topping should be subjective. I like it a little lighter--but if you have it all done ahead of time, you are good for more salads, right! Candied walnuts were gooey--but still tasty. Nice combination of textures. I preferred to layer the salad, onions, drizzle the dressing lightly and top with goat cheese rather then toss together--it presents beautifully. Used Spring mix salad.

This is an excellent salad. wonderful flavors and textures. As to the sticky walnuts. Decrease the water a little and boil the sugar mixture for several minutes at least so that it is further in the caramelizing process, before you add the nuts. Once you add the nuts, stir constantly until the nuts begin to sugar. They get coated with a dry sugary coating and are crunchy.

Made this salad and it was delicious with the following changes: decreased the croutons, goat cheese, and candied walnuts to a reasonable amount. All the flavors were a great combination but if we had used the quantities of croutons, walnuts, and goat cheese in the recipe the salad would have been too rich for us.

This recipe looks delicious, but how did it wind up in the "healthy" category? 435 calories and 70% from fat? Definitely not my idea of healthy.

Easy to make. Boil off more liquid on the walnuts to make sure they turn out crunchy. I struggled a bit with the onions, but it's either my stove or I need more practice! :) I also used store bought croutons to save time. Flavors work really well together - will definitely make again and again.

I found this salad to be too sweet between the candied walnuts and the sweet caramelized onions. Perhaps adding some cayenne and other spices to the walnut mix would balance some of that.

I loved this salad! I put in half as much goat cheese and bought the croutons from the store to save time. It was fast to put together, delicious, and filling. The candied walnuts were so good and the sweet from them balances out the goat cheese.

I hate goat cheese so I substituted Feta and it was great. also used dried cranberries for some color and some sweetness.

This definitely did not feel like a healthy salad to me, but it is tasty. You may find that the 10 oz of goat cheese makes the salad too heavy. If I make it again, I will cut the cheese down to half of that. The candied walnuts were so good. I just boiled them on high, stirring constantly, until the liquid was gone, and then layed them out to harden.

Really delicious salad, Iɽ make those caramelized onions for other types of salads in the future as well, they add a whole new dimension in flavor. My modifications: I didn't candy the walnuts, just toasted them. I didn't make this dressing. I had leftover Balsamic Dressing from the Bon Appétit, March 1999 recipe so I tossed in 2 tablespoons of that instead (I only made about 4 servings).

This is incredibly delicious. If you want the walnuts to be crunchier, just cook off more of the water in the skillet and throw them in the oven for 5-7 minutes. Instead of arugula on its own, I used a spring mix with arugula included.

This is a delicious salad. Very fresh tasting! I wasn't pleased with the reviews regarding the candied walnuts, so I made the candied pecans from the Spinach Salad with Mango and Pecans from the Bon Apetit April 2000 edition. These are absolutely DELICIOUS and not tacky at all. Everything else was excellent though!

Have made this 2x, once as written, the second time with some adjustments. I also found the walnuts to be soft/soggy/chewy -- I thought they should have a crunch. After the glazing step I turned them out onto a buttered sheet pan and baked until the coating became dark brown. I also added a heavy dash of cayenne. I added fresh herbs to the croutons, some thyme and sage is what I had on hand. Overall a great combination of flavors and textures -- stole the show!

This is a really good salad. It is a lot of work though - so being able to prepare a lot of the ingredients ahead of time was great. I made the entire recipe for my husband and me. The first night we ate it as a salad, the second night I sauted some chicken breasts that I added to it and we ate it for the main course. Yum!

I've made this twice now, both times without the croutons. Only problem was the candied walnuts -- they were very sticky. Usually when I make candied walnuts I do not add water. The onions were great, however.

It was great, I would make it again for guests.

Delicious the first day, not as good a day later. I thought the croutons lacked flavor and would add some garlic next time.

I used baby greens instead of arugula, which worked fine. The candied walnuts were delicious, but remained tacky (the coating never hardens). I left out the croutons and it still tasted great.

This was a very nice salad. The walnuts didnt harden the way I thought they should, but it still tasted wonderful. We had a late addition to our table, so I addeed spring mix salad to stretch it out and it was still delicious.

Baked Goats Cheese with Pear and Rocket Salad Recipe

A creamy warm goats cheese starter with thick slices of goats cheese placed on lightly toasted discs of ciabatta bread and grilled till soft. These tasty discs of goats cheese are lightly sprinkled with crushed hazelnuts and served with a salad of caramelised pears and peppery rocket.

Recipe Ingreds

  • black pepper (to taste)
  • 10 grams butter
  • 30 grams hazelnuts
  • 2 pears
  • 20 grams rocket leaves
  • salt (to taste)
  • 10 grams caster sugar
  • 1 goats cheese log
  • 6 slices ciabatta bread
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • black pepper (to taste)
  • 0.5 tsp Dijon mustard
  • 0.5 tbsp honey
  • 2 tbsp olive oil
  • salt (to taste)

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5
  • cut the pears into quarters and then slices
  • place in the frying pan
  • with the butter and a spot of oil
  • cook for 5 mins
  • add the sugar
  • cook till the pears are caramelised
  • keep warm

Step 2

  • place the nuts on a baking tray
  • place in the oven
  • cook for 5 minutes
  • remove the nuts from the oven
  • wrap in a clean tea towel
  • rub the nuts to remove the skin
  • roughly chop the hazelnuts

Step 3

  • cut the goats cheese into slices
  • sprinkle the cheese slices with hazelnuts
  • using a 7cm circular pastry cutter, cut circles, from the bread
  • lightly coat the bread with olive oil
  • place on the baking tray
  • season with salt and pepper

Step 4

  • heat the grill
  • place the bread circles under the grill
  • toast each side till golden brown

Step 5

  • place the cheese slices on the toasted bread
  • sprinkle with chopped nuts
  • toast till golden brown

Step 6

Step 7

Step 8

  • place the salad on a plate
  • Add three slices of cheese
  • serve immediately

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 frying pan
  • 1 large knife
  • 1 pastry cutter 7cm
  • 1 small bowl
  • 1 tea towel

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*Note: Chevre should be cut into 4 (1/2-inch-thick) rounds. **Instead of rocket, lambs lettuce or small oak leaf and red leaf lettuces or chervil may be used instead. Place goat cheese rounds and fresh thyme in shallow pan or dish. Sprinkle with 1/4 cup olive oil. Marinate up to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing with 1/2 cup olive oil, vinegar and salt and pepper to taste. Set aside. Wash and dry lettuces. Slice baguette into 24 (1/4-inch-thick) slices. Brush each slice with some of melted butter. Place on baking sheet and bake at 350F 5 to 7 min utes, or until croutons are lightly browned. While still warm rub each crouton with cut clove of garlic. Dip marinated cheese slices in bread crumbs. Place in lightly oiled baking dish. Bake at 400F 6 minutes, or until cheese is barely bubbling and is golden brown. Toss lettuces with enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese in center of plates, browned side up. Arrange croutons around cheese.


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Calories per serving: 324

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Paris Picnic: Warm Goat Cheese Croutons With Beets

Vegetarian cuisine has never looked better! Produce-based cuisine is having a major moment in fine dining restaurants and casual eateries alike. Chef and cookbook author Hetty McKinnon has a new collection of recipes out that let the greenery shine, no meat necessary. These warm goat cheese croutons are the perfect pairing for earthy roasted beets.

A trip to Paris invariably means high salade au chèvre chaud consumption, which is fine by me! In a city where vegetarian food can still be hard to come by, this hot goat’s cheese salad has saved me too many times to recall. This is such a beautifully simple salad with the most harmonious flavors. My version includes roasted beets, figs and a divine apple-mustard dressing. Use whatever salad leaves you have on hand for this.

Paris Picnic: Warm Goat Cheese Croutons With Beets

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Level of Difficulty: Easy
  • Serving Size: 4-6


  • 6 small beets (about 1 3/4 pounds), peeled and cut into small wedges
  • 2 tablespoons extra-virgin olive oil
  • 1/3 pound baguette, sliced into 1-inch-thick rounds
  • 7 ounces goat cheese log, rind on
  • 5 thyme sprigs, leaves picked
  • 2 teaspoons chopped rosemary leaves
  • 3 cups watercress
  • 3 cups mache (lamb's lettuce)
  • 3 tablespoons chopped chives
  • 4 figs, each cut into 8 segments
  • 1 cup walnuts, toasted and crushed
  • sea salt and black pepper
Apple-Mustard Dressing
  • 3 tablespoons apple juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 small garlic clove, very finely chopped
  • sea salt and black pepper


For the salad

Spread the beets on a large baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 30–35 minutes until tender.

Preheat the grill to high. Place the baguette slices on a baking tray, drizzle over 1 tablespoon of olive oil, and place under the hot grill for 2 minutes, or until golden. Remove the croutons from the grill.

Slice the goat’s cheese into as many rounds as you have croutons. Place a slice of cheese on the un-grilled side of each crouton and top with a few thyme and rosemary leaves. Return to the grill and cook for 3-4 minutes, or until the goat’s cheese is soft and golden.

To make the dressing, whisk together all the ingredients and season with salt and pepper to taste.

Toss the salad leaves together with the chives. To serve, arrange the beet slices and figs on top of the leaves, drizzle over the apple-mustard dressing and season with salt and pepper. Top with the goat’s cheese croutons and the walnuts.

Blackberry, Goats Cheese and Walnut Salad

Blackberries not only make great desserts and sweet treats, but also work really well when paired with savoury ingredients such as goats cheese and nuts. Making a quick salad is such a fresh way of showcasing blackberries when they are in season.

Adding walnuts is great for giving a crunchy texture but also adding a source of protein, fats and vitamin E. Nuts can also be a great source of antioxidants and anti-inflammatories. Unfortunately, nuts such as walnuts can sometimes be a little expensive, however when chopped up and used in a salad like this, a little can go a long way. Also, buying nuts like this in bulk and ensuring that they are stored in an airtight container can be a great way to make sure they last.

By pairing up different salad leaves such as rocket and baby spinach, you are maximising the amount of vitamins and minerals you are getting in your dish, but also getting different flavour profiles from the different leaves. I especially love the peppery notes of the rocket that work really well with the creamy cheese and sharp blackberries.

Photo Credit: Hope Pointing

  • Around 6 blackberries, halved
  • 1 handful Walnuts (toasted and halved)
  • 2 large handfuls Baby spinach
  • 1 large handful Rocket leaves
  • 2 Spring onions, finely sliced
  • 2 Sticks of celery, cut into 1cm slices
  • 100g Goats cheese / vegan soft cheese
  • Around 6 blackberries, roughly mashed
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Red wine vinegar
  • Squeeze of lemon juice
  • 2 tsp Honey
  • Salt and pepper

Firstly combine all the ingredients for the dressing in a small bowl. Taste and adjust for seasoning or add a little more lemon juice or honey if you need to adjust the acidity. This will depend on how sharp your berries are, but also your personal preference.

Set a non-stick frying pan on medium to high heat and lightly toast your walnuts for a few minutes until just beginning to brown. Take care not to let them burn! Remove from the heat and allow to cool below cutting into large pieces.

Divide your rocket and spinach leaves onto your serving plates or bowl, crumble over the goats cheese, blackberry halves, celery, spring onions and cooled walnuts.

Finish by pouring over your dressing and lightly mixing the salad with your hands.

  • ½ red onion, finely chopped
  • 3-4 sprigs tarragon, leaves picked and finely chopped
  • 1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar)
  • 3 tbsp extra virgin olive oil , for frying
  • 2 rashers streaky bacon, diced
  • 2 slices good-quality sourdough bread
  • 2 portions goats’ cheese (either individual crottins or slices from a larger log)
  • 1 handful toasted hazelnuts, lightly crushed
  • 200g/7oz good-quality mixed salad leaves
  • salt and freshly ground black pepper

In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside.

Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper.

Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling.

Add the hazelnuts, bacon and salad leaves to the bowl.

Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing.

Arrange on a plate and serve.

Recipe Tips

If you don’t fancy hazelnuts, you could always get a bit of extra crunch from a few croûtons (although the crust on the sourdough toast should be great anyway) or substitute them for pine nuts. If you’re not a fan of goats’ cheese this salad would also make a great accompaniment to roast chicken.