Cooks in: 15mins
Levels: Easy
Serves: 6
List of Ingredients
- white cabbage
- 7 OZ. of bûche de chèvre goat's cheese
- Fresh Pecorino Romano cheese, grated
- 2 OZ. of goat’s milk
- Parsley
- Lemon
- Mixed salad greens
- Celery leaves
- Extravirgin olive oil
- Salt
- Pepper
Method
1
To make cabbage with goat's cheese, first finely chop the cabbage, transfer to a bowl, and season with salt. After 1 hour, squeeze dry and dress in oil and lemon juice. Blend the Pecorino cheese in a blender with the goat's cheese, a grind of pepper, a few celery leaves, 1 tsp chopped parsley, the milk, and 2 tsp oil. On each plate, form a nest of cabbage, then place a few salad leaves in the center, arrange 3 quenelles of cheese sauce on top, and garnish to taste with celery, carrots, chervil, chopped parsley, and freshly-ground pepper.