New-season garlic, goat's curd and radicchio
Sunday 14 March 2010
Goat's cheese is at its best in spring. Fresh, clean and sweet, it is lovely just on its own, served on toast for breakfast or spooned through simple salads in which its flavour can really shine. The sweet young garlic is a perfect accompaniment.
1 head of radicchio, outer leaves discarded, leaving only the inner core of the smaller leaves
Salt and pepper
The juice of half a lemon
4 tbsp mild-tasting extra-virgin olive oil
The zest of one lemon
8 roasted heads of garlic
200g/7oz very fresh goat's curd
Break up the leaves of the radicchio and rinse well under cold running water.
Pat dry, place in a bowl and season with salt and pepper.
Squeeze over the lemon juice and add the olive oil and lemon zest.
Toss together lightly with your fingertips.
Arrange on a plate, then lay the garlic on top and crumble over the goat's curd. Serve immediately.
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