Salad With Cheese - Salad Course | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Salad With Cheese – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Salad With Cheese


[1] A slice of Humboldt Fog goat cheese and seeded crisps broken into “croutons.” An idea from Lazy Dog Restaurants (photo © Lazy Dog Restaurants).


[2] Salad with shaved Parmigiano-Reggiano cheese (photo © Upland Restaurant | NYC).

 

There are standalone salads, like Greek salad, that incorporate cheese.

French homes and restaurants have often served the cheese course, served after dinner with salad.

Or is that the after-dinner salad course with cheese?

A plate of green salad is graced on top or the side of the plate with cheese.

The salad plate is served with baguette slices, crisps, crackers crostini, or toasts on the side.

Today, that slice of cheese has evolved to include options on top of the salad, such as:

  • Caramelized goat cheese rounds
  • Crumbled cheese
  • Diced cheese
  • Grated cheese
  • Grilled cheese slices, such as halloumi
  • Individual mini crottins
  • Mozzarella balls
  • Shaved cheese
  •  
    Popular cheeses for salads are:

  • Blue cheese, crumbled or sliced
  • Brie or Camembert, sliced in triangles
  • Cheddar or other semi-hard cheese, cubed, grated or sliced
  • Feta, crumbled, diced, sliced
  • Goat cheese, crumbled or sliced
  • Parmigiano-Reggiano/Parmesan, grated or shaved
  • Provolone, sliced
  • Ricotta salata, crumbled
  •  
    Of course, you can use any cheese that goes with your salad.

    Consider it an opportunity to have good cheeses more often.

     

     
      




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