Caciotta Cheese and Chicory Salad
recipe for Caciotta Cheese and Chicory Salad
has been reproduced courtesy of Judy Ridgway - www.oliveoil.org.uk
Ridgway is an olive oil expert and consultant. She is
also an author, journalist and broadcaster specialising
in all aspects of taste and flavour. She
is an international judge and expert on olive oil and
an acknowledged authority on wine, cheese, vinegar,
mustard, condiments and charcuterie.
has written more than 55 books on food and wine and
is a regular contributor to a variety of trade and consumer
publications. She also appears on radio and television.
work includes tutored tastings and seminars, staff training,
product assessment, and consultancy work for public
relations and promotional companies.
can find out a lot more detail from Judy's web site
idea for this simple but delicious salad comes from
Laura Turri at Fratelli Turri srl. She is based in Cavaion
Veronese on the eastern shores of Lake Garda. The company
produces a range of extra virgin oils from the DOP regions
nearby. I have chosen their flagship San Vigilio extra
virgin olive oil with its wonderful mixture of local
olive varieties: Casalivo, Less, Fort, Negrino, Trepp,
Rossanel, Faverol and Corgnolar..
for Caciotta Cheese and Chicory Salad
Large handful of chicory (curly endive in the UK)
Sprigs of basil, sweet marjoram, sage, pennyroyal
Plenty of San Vigilio extra virgin olive oil
Salt and freshly ground black pepper
to make Caciotta Cheese and Chicory Salad
the cheese into cubes and toss with the chicory and
with olive oil, season and serve at once.
with permission of Judy