GOAT CHEESE SALAD w/ STRAWBERRY DRESSING

The holidays had introduced me to exciting menus created by friends and I chance upon this wonderful salad – Goat Cheese Salad with Strawberry Dressing by Chef Roland. It’s a lively salad that captures the essence of early summer with combination of ripe strawberries, tomatoes and cucumber on bed of fresh lettuce; adding twist is the strawberry dressing that best compliments with coated goat cheese thblends sweetness and salt-herb taste.

I met Chef Roland from my previous job, he creates wonderful menu while I document for him. He is the person I ran to for special occasions; like during mother’s day he made for me zesty smoked salmon pasta and Hungarian herbed oil based pasta that made the occasion special for my mom. I’m excited to share Chef Roland’s salad perfect for the holidays.

Ingredients:  For the greens – Romaine lettuce 250g, Lollo Rosa 250g, 150g strawberry cut into quarters, 150g tomatoes cut into quarter, and 100g cucumber sliced into rounds.

Procedure: Wash fresh greens and fruits, drain and cut into specification. Arrange in salad bowl.

Goat Cheese – 250g quesong puti cut into 1” x 1” cubes, 2g McCormick Rosemary, 2g McCormick Basil, 1g Oregano Powder, 100g flour (for breading), 2 pcs fresh eggs beaten (for breading), 200g Japanese bread crumbs, and 500g vegetable oil (for deep frying).

Procedure: Place quesong puti cubes in a bowl, season with rosemary, basil and oregano powder; gently mix until all quesong puti are well coated. Let it stand for 30 minutes in chiller. Coat each herbed quesong puti with flour, dip in beaten eggs and coat with Japanese bread crumbs. Deep fry in pre-heated vegetable oil until golden brown; allow oil to drip using paper towel. Let it cool and serve in a separate serving dish.  

Strawberry Dressing – 200g Clara Ole Strawberry Jam, 250g Nestle Yogurt (plain), 10g Apple Cider Vinegar, 100g Olive oil, 3g iodized salt, 1g McCormick white pepper

Procedure: combine strawberry jam, yogurt, apple cider vinegar and olive oil in a bowl; blend well. Season with salt and white pepper; liquefy mixture using food blender until emulsified. Set aside in chiller. Serve separately.