Salad of raw cèpes with capricorn goat’s cheese, shallots and thyme

Salad of raw cèpes with capricorn goat’s cheese, shallots and thyme

By
From
Becasse
Serves
4
Photographer
Steve Brown

Make sure you choose a very ripe Capricorn goat’s cheese for this recipe.

Ingredients

Quantity Ingredient
1 x 400g capricorn goat’s cheese, chilled
12 see method for ingredients
2 shallots
8 sprigs thyme, leaves picked
drizzle extra-virgin olive oil
freshly ground white pepper
fleur de sel

Method

  1. About 20 minutes before you are ready to serve, remove the cheese from the refrigerator and slice crosswise into 4 even discs. Leave to sit at room temperature to soften and for the flavour to develop while you prepare the salad.
  2. Finely slice the cèpes and arrange the slices in a neat overlapping circle on each plate. Shave the shallots on a mandolin (or use a very sharp knife to slice them as thinly as you can) and scatter them over the cèpes.
  3. Carefully place a disc of cheese on top of the salad. Sprinkle with thyme leaves and drizzle on a little oil. Finally, season with pepper and fleur de sel.
Tags:
restaurant
Becasse
Justin
North
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