Cardamom and Pistachio Crusted Goat Cheese Salad


Cardamom and Pistachio Crusted Goat Cheese Salad

I was having a horrible morning.

Then…. I got Rick-rolled and my morning got a second wind!!!

How many of you have been “Rick-rolled”?  This meme is really really old, but, it gets the trophy because it will be immortal! It has been rooted in so many sites on the internet, that generations to come will be Rick-rolled!

Just in case you are not aware of this meme, it is a classic bait-and-switch meme. When you access a certain site and expecting certain information, you are actually subjected to “never going to give you up” music video. This was singer Rick Astley’s signature song.

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In my case, I was trying to access an old you-tube video of a TV show I remembered from the 70s. Half way through the video, I suddenly see the video replaced by “never going to give you up” song and Rick Astley in the 80’s

Now, I am not going to deny it! When the song came on, I was delighted! I started dancing in my chair, singing along to this song and even found myself laughing out loud. It was such a pleasant surprise!

If this song was inserted into the video to make a fool out of me, it failed in that sense. However, if it was made to brighten up my day, it more than achieved its goal!

Cardamom and Pistachio Crusted Goat Cheese Salad

Now, I have a skip in my step and a smile on my face. Sure, I have a song stuck in my head, but, it is worth it.

Ok, its time to talk cardamom seeds.

These seeds are considered exotic, but, I really love their aromatic presence in any food.  At restaurants, I can see its aroma waft to my nostrils when the dish is brought into the dining area. If you  have images of me as Pepe le pew air gliding towards the white aroma lines from a pie in the window sill, then you would be imaging me correctly. :)

I know instinctively that the dish the servers are holding over their shoulder has cardamom infused into it.

There is no mistaking its aroma. It is minty with a slight sweetness in it.

When it comes to the looks department, however, it is beautiful on the outside and ugly on the inside. Sorry, it had to be said.

cardamom seeds

From the outside, it has a wonderful green shell. But, when you remove the shell, the cardamom seeds look like tiny rat droppings.

I know, I know! You are thinking that this is a first time that a food blogger has talked about rat droppings in a recipe blog.

Cardamom and Pistachio Crusted Goat Cheese Ingredients

All I can say looks are not important, but, taste is everything.

Enter this recipe for goat cheese salad!

I saw a recipe for a pistachio crusted goat cheese on the Heart Beet Kitchen’s blog and I thought I could modify this to my taste. In Indian food, Pistachio is almost always paired with cardamom seeds.

Cardamom and Pistachio Crusted Goat Cheese

So, I mixed pistachio and cardamom together. Since the taste can be a little strong, I added cashews to it. Cashews will take away both the pistachio and cardamom’s strong flavors and bring them down a notch.

The goat cheese also gets it flavor enhanced by pistachios and cardamom seeds. Have a taste of the crusted goat cheese and tell me what you think! I would love to hear what you got out of it.

For the dressing, I went really light. I wanted the goat cheese to be the star of your recipe, so, no other flavors should be competing with it.

Cardamom and Pistachio Crusted Goat Cheese

I used my Star Anise and Orange Dressing. It is very simple and easy to make.

Here is a list of some of the successful Rick-Rolled.  Do you like being Rick-rolled?

Cardamom and Pistachio Crusted Goat Cheese

How to make Cardamom and Pistachio Crusted Goat Cheese Salad


Cardamom and Pistachio Crusted Goat Cheese Salad
Cuisine: American
Recipe type: Vegetarian
Serves: Serves 2 People
Cook time: 
Total time: 
  • – 20 Pistachios unsalted and removed from their shells
  • – 8 Cardamom pods, de-seeded
  • – 15 unsalted cashews
  • – 1 6oz French Type Goat Milk Cheese Roll
  • – Mixed greens salad
  • – ½ cup shredded carrots
  • – ¼ of a red onion
  • – 1 Roma tomato
For the Star Anise and Orange Dressing
  • – 1 large ripe orange
  • – 2 small star anises
  • – ½ cup of honey
  • – ½ cup of rice vinegar
  • – 2 tsp of Dijon mustard
  • – Pinch of salt
  1. In a food processor, put pistachio, cardamom and cashews. Roughly grind them
  2. Chop the onions julienne style
  3. Cut the tomatoes in a round shape
  1. On a long dish, spread the pistachio mixture
  2. Place the goat cheese log on the mixture and roll it around
  3. Be sure to coat it very well. Don’t let any of the goat cheese be seen.
  4. Take the log and place it in the fridge for 30 minutes. This will make sure that the pistachio mixture sticks to the goat cheese.
  5. In a salad plate, add the greens, carrots, onions and tomatoes
  6. Remove the goat cheese from the fridge and cut it from the end. You want a nice circle with goat cheese shown in the middle surrounded by the pistachios, cashews and cardamom seeds
  7. Place the goat cheese circles on the salad
Serve immediately.



    • says

      Thank you so much, Lizzy! I am glad you think the salad is delightful. Coming from you, I consider that a very high compliment! Everyone needs a little Rickroll once in a while

    • says

      Thank you, Jane. You can try it with any cheese that has the same consistency as goat cheese. Try it with cream cheese or Queso-Fresco. I am saddened to hear that you don’t like Goat Cheese. Personally, it is my favorite cheese.

  1. Melissa Sabatiano says

    I made a goat cheese crusted appetizer using pistachio and almonds. It came out really delicious. I want to try it with cardamom next

  2. says

    I remember that song! It is a happy tune, but that hair…I thought only the ladies had big hair in the 80’s :) What a delicious combination of flavors, Rini! I don’t use cardamon much, but I think I need to introduce my palate to the spice!

  3. says

    You had me at goat cheese….and then you added pistachios! They are almost in season now and I can’t wait until the harvest! This is on the list for fall salads, yum!

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