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Mashing together fresh goat cheese, olive oil and garlic makes a quick and tasty dressing for roasted vegetables, especially potatoes. I love it with roasted potatoes and tomatoes, as a dressing for a chilled roasted potato salad, and here, as a dressing for a roasted potato and wilted Swiss chard salad.
See Also
Does Goat Cheese Have Lactose?
A Guide to Fresh Cheese
Definition of Chèvre
Ingredients
- 2 pounds mini yellow potatoes, cut into thirds, or small red potatoes cut into thin wedges
- 1 bunch of Swiss chard, leaves torn from the stems and cut into thin ribbons (see instructions below)
- 3 tablespoons plus 2 tablespoons extra virgin olive oil, divided
- 2 to 3 ounces fresh goat cheese
- 1 garlic clove, finely chopped
- 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
Preparation
Preheat oven to 400 F
To cut the Swiss chard leaves into thin (1/8 to 1/4 inch) ribbons, stack several leaves then roll them up. Use a sharp knife to cut the rolled leaves into thin ribbons. Once all the leaves are cut, set aside. (Save the stems for another recipe. Thinly sliced, they can be sauteed or added raw to salads)
Toss potatoes with 3 tablespoons of olive oil and lightly salt. Spread out on a rimmed baking sheet.
Roast for 40 minutes, or until the potatoes are soft and lightly browned.
While the potatoes are roasting, mash the goat cheese and garlic in a large bowl. Add two tablespoons of olive oil.
Right out of the oven, scrape the warm potatoes into the bowl of goat cheese and mix really well to coat the potatoes and soften (almost melt) the goat cheese.
Immediately add the Swiss chard so the warm potatoes wilt it slightly, stirring gently but enough to mix the Swiss chard with the potatoes. Drizzle the lemon juice in as you mix.
Season generously with sea salt and freshly ground black pepper.
Recipe by Jennifer Meier
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