Like it or not, but the salad is very, very versatile dish. Whether it’s a holiday, a private dinner or a snack. It is so common in the good sense, hard to make a mistake. It is suitable for everyone. Adults and children, fastidious guests and not much for who enjoy light meals and those who like a more solid dishes.
The addition of roast beef, poultry or fish, turns salad easily into a central dish table.
Today in your collection I add another salad. Recipe from chef of Armenia Artak Sarkysyan. Salad with goat cheese.
Of course, you can use ready-made goat cheese, but in many countries they do it theirself. And use goat milk or curd.
Cheese as a whole is so ancient product that records its origins date back to 5500 BC A country of origin or even a continent can not be calculated exactly. And there are quite a few legends of truth that opened cheese Arab nomads who domesticated animals and randomly found out that they have turned the cheese.
And if you believe the ancient Greek myths, the cheese originated in Greece, more antique character Aristeus adept at making cheese for a long time before they opened the wine. And the process syroproizvodstva become very time consuming and difficult, and began to carry outside the European countries, such as Russia in the time of Peter the Great, considered the elite cheeses, just brought from Europe.
In France there is a law that the cheese can be called only in accordance with the area of the country where it is produced. Currently there are 36 names.
- Goat cheese – 100 g
- Tomatoes – 200g
- Water cress – 30 g
- Olive oil – 15 ml
- Lime juice – 10 g
- Parmesan cheese – 20 g
- Balsamic vinegar – 10 g
- Diced tomatoes and goat cheese, season with salt and lemon juice.
- Add olive oil, put in a bowl and sprinkle with chopped top water cress.
- Garnish with parmesan and balsamic sauce.
In fact, to cook this salad takes only 10 minutes, so as you read my new post, it is already possible to make a salad 😉