Monte Enebro, celery and pickled radish salad Fresh and tangy treat

MONTE Enebro is a soft-ripened Spanish goats’ cheese made from pasteurised milk in Avila, north-west of Madrid. It is creamy, lemony and slightly acidic when young but its taste intensifies and becomes more pungent with age – and pairing it with celery and pickled radish brings out the tangy flavour.

MONTE ENEBRO, CELERY AND PICKLED RADISH SALAD

Serves 4

For the pickle

1 packet radish Monte Enebro

Water

4 celery shoots White wine vinegar

1 bunch of chives Sugar

2-3 shallots Salt

Walnuts

Mixed salad leaves Vinaigrette

Peel the celery stalks and take off the stringy part. Slice thinly – if you have a mandolin, use that. If not, a speed peeler is just as good for the effect that you want. Put straight into iced water.

Trim the radish and top and tail, then cut in half.

Put the water, sugar and vinegar in a pot and bring to the boil. Take it off the heat and let it cool slightly, then pour

onto the radish and leave to one side (you can add spices or peppercorns for more flavor if you wish).

Pick, wash and dry the salad leaves.

In order to slice the Monte Enebro cleanly, put a sharp knife into boiling water for a few seconds, take it out then cut the Monte Enebro thinly.

Place the celery in a bowl. Add the chives, a little vinaigrette and mix gently. Then place on a plate, drain the radishes and put a few on top of the celery. Put four or five slices of the cheese on top and around. Sprinkle a few walnuts on top. Add a little vinaigrette to the salad.

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com

PHOTOGRAPH: ALAN DONALDSON