This Recipe includes
|Bacon – regular bacon or pancetta.|
|Tomato – any type of tomatoes will do, such as tomatoes on the vine, campari, roma or plum tomatoes.|
|Mixed greens – you can use any sort of mixed greens like arugula, mâche, frisée, chicory, romain lettuce, baby spinach, etc.|
|Goat cheese – log of regular goat cheese or French crottin de Chavignol.|
|(Optional) Red onion – for a bit of bite|
|(Optional) Carrot – for additional crunch and flavor.|
|(Optional) Toast – to make the salad a light meal by itself.|
|Mayonnaise or Greek yogurt – you can use regular or homemade mayonnaise. For low fat option, use greek yogurt.|
|Shallot flakes – dried shallot flakes or powder. You can also use onion powder as an alternative.|
|Parsley – fresh or dried parsley.|
|Paprika – for a slight taste of heat.|
|Lemon juice – freshly squeezed lemon juice for flavor|
|Salt and pepper|
Why we love it
This salad with bacon and goat cheese is filled with so many different flavors and textures, it’s sure to be a huge hit! It’s a great appetizer for any dinner, or a nice lunch just by itself.
You can make any sort dressing you wish, I have used a creamy garlic dressing that can be made with greek yogurt or mayonnaise. If you are in a hurry, a store-bought caesar, italian, or ranch dressing will work as well.
I also sometime include a a couple of pieces of toast or baguette to go with the goat cheese and make it a more filling meal. But needless to say, the goat cheese goes quite well with just the salad and the bacon!
What to serve with it?
The salad can be served by itself, or you can also serve it as a light meal with home-made carrot soup. If you want to serve the salad as a starter, consider pairing it with a main dish like flammkuchen (German pizza).
How to store it?
You can prepare it in advance, but I would recommend keeping the bacon, the salad, and the dressing separately. (The cheese can remain in the salad.)
Cook the bacon until they are almost done, and leave them on a dry paper towel. In addition, keep the salad dressing separately in a bowl in the fridge for a few hours.
When ready to serve, heat the bacon quickly in a pan on the stovetop, and then assemble the salad by combining the dressing and the bacon.
Bacon and goat cheese salad with creamy garlic dressing
- 5 oz bag of mixed greens
- 1 chopped tomato
- 3-4 strips of bacon chopped up or chopped pancetta
- 8 oz log of goat cheese
- pinch of salt and pepper
- Optional 1/2 red onion or carrot
- Optional 2 pieces of toast
- 1/2 cup of mayonnaise or greek yogurt
- pinch of garlic flakes
- pinch of shallot flakes
- pinch of salt and pepper
- 1 tablespoon of lemon juice
- pinch of dried parsley
- pinch of paprika
- In a small bowl, prepare the dressing by mixing the ingredients together.
- In a pan, cook the bacon cubes at high heat for 5-8 minutes until it looks cooked.
- Chop the tomato and any optional ingredients into small pieces.
- In a large salad bowl, combine mixed greens with all the ingredients including the cooked bacon and dressing.
- Toss the salad to make sure that the dressing coats evenly.
- Plate the salad, along with a couple of pieces of the goat cheese.
- Serve while the bacon is warm.
Other salad recipes
- Chicken chickpea salad with red onions and feta
- Bacon and egg potato salad with Greek dressing
- Quinoa salad with feta, peas, and corn
- Chorizo corn salad with pearl couscous
- Sausage and egg lentil salad with mozzarella
If you enjoyed that, check out our other classic starter recipes that you can make easily. Bon appétit!