Goats Cheese Salad by Cafe Grande, Edinburgh
CAFE Grande was opened in 1984 and has been a neighbourhood stalwart ever since. We are a family-run, independent venue, serving local Scottish produce cooked to perfection.
We serve breakfast, lunch and dinner seven days a week, with a great kids’ menu and lots of vegetarian and gluten free options. There’s also an excellent wine list and draught beer selection – something for everyone.
There are classics like fish and chips or handmade burgers, an all-day breakfast at the weekend and some interesting creations like zucchini noodles, quinoa falafel & monkfish cheeks – who knew they had cheeks?
Our cake cabinet is always full of handmade sweet treats like caramel tiffin, banoffee pie and a variety of cheesecakes, including white chocolate and raspberry and the ever-popular Nutella and peanut butter.
Our seasonal menu is refreshed every 12 weeks to reflect the time of year, with warming dishes like a rich lamb shank giving way to summer beauties like this goats cheese salad in the warmer months. Everything is made from scratch by proud and passionate chefs.
For more information visit: www.cafegrande.cafe
Ingredients: Serves 4
240g mixed salad leaves, we use spinach, red chard, rocket, endive and lollo biondo.
240g walnuts
90g butter
2-3 tbsp sugar
260g fresh beetroot
120g puy lentils
8 thick slices of goats cheese
Drizzle of balsamic glaze
4 slices of day-old bread, cubed
Extra virgin olive oil, salt & pepper
Method:
1 Pre-heat the oven to 180°C.
2. Wash & drain the mixed leaves.
3 To make the candied walnuts slow cook the walnuts in a
pan with the butter and sugar, stirring throughout until the
sugar melts.
4. Cook the puy lentils in boiling water until they are al dente.
5. Toss the cubed bread in olive oil, salt and pepper to make the croutons. Roast in the oven for 15 to 20 minutes or until golden brown, then allow to cool.
6 Season the beetroot with salt & pepper then roast in the oven for around 30 minutes.
7 Lightly grill the goats cheese to soften and slightly melt.
8 Combine all the ingredients to form a salad base and place the goats cheese on top. Finish with a drizzle of balsamic glaze and enjoy.
In association with Taste Communications.
www.tastecommunications.co.uk
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