Monday, 19 April 2010

Salad of Cabrales Blue Cheese, Chicory, Radish & Sourdough Croutons

Of the 'tapas' dishes I created, this was very simple and constructed around a beautiful piece of Cabrales Cheese bought at Brindisa in Borough Market. Cabrales is a rich blue cheese from Northern Spain, that is matured in limestone caves for 2 to 5 months. To balance the intensity of the cheese, I paired it with bitter chicory, slices of radish, salty capers and pan toasted sourdough croutons. It was finished with a drizzle of Dauro Extra Virgin Olive Oil and chervil leaves.

250g Cabrales Cheese
1 head of Chicory
1 Tablespoon of salted Capers
1 bunch of Radishes
A few slices of Sourdough Bread
Dauro Olive Oil to finish

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