How to Make Green Salad with Orange, Roasted Radish & Goat Milk Cheddar: Cooking with Kimberly

goat milk cheddar

🥗Healthier: feta cheese

💰Cheaper: regular cheddar

Feta provides a similar tangy flavor while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Take 1 head of green leaf lettuce and dry it in a colander.

Line a bowl with paper towels to further dry the lettuce leaves.

Tear the lettuce into bite-sized pieces, removing the center ribs if needed.

Prepare the radishes by cutting them with about an inch of the stem left and trimming the root tip.

Toss the radishes with olive oil, salt, and pepper, and place them in a roasting tray.

Roast the radishes in the oven until evenly cooked.

Cut the bottom end off the orange and remove the skin by running a knife along the outside.

Segment the orange by cutting out the wedges from the skin, being careful not to waste any fruit.

Save the core of the orange for the dressing.

Chop a handful of dill finely for the dressing.

In a bowl, combine the chopped dill, freshly cracked black pepper, salt, and a dash of cayenne pepper.

Add a heaping tablespoon of mayonnaise, a heaping tablespoon of sour cream, and about 2 tablespoons of buttermilk to the bowl.

Whisk the dressing ingredients together and adjust seasoning as needed.

Season the salad with freshly cracked black pepper and chili flakes.

Cube the goat milk cheddar into half-inch pieces and add to the salad.

Once the radishes are roasted, add them to the salad along with the orange segments and any roasted tomatoes you have.

Drizzle the creamy dill buttermilk dressing over the salad and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens