The Urban Foodie: Salad of Cabrales Blue Cheese, Chicory, Radish & Sourdough Croutons

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.

Ingredients

250g Cabrales Cheese

1 head of Chicory

1 Tablespoon of salted Capers

1 bunch of Radishes

A few slices of Sourdough Bread

Chervil

Dauro Olive Oil to finish

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MUSINGS AND QUOTES ON FOOD

"My weaknesses have always been food and men, in that order."

Dolly Parton

"Fish, to taste right, must swim three times - in water, in butter, and in wine."

Polish Proverb

"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."

P.J. O'Rourke

"An empty belly is the best cook."

Estonian Proverb

"A gourmet who thinks of calories is like a tart who looks at her watch."

James Beard

"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust

"When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries."
The Wind in the Willows, by Kenneth Grahame

"People are more violently opposed to fur than leather because it is safer to harrass rich women than motorcycle gangs."
Unknown

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."
Jeff Smith, The Frugal Gourmet

"Never eat more than you can lift.."
Miss Piggy, Diva.

"The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one. "
Jeff Smith, The Frugal Gourmet

"The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss."
Jean Antheleme Brillet-Savarin, The Physiology of Taste