Fresh Goat Cheese Salad

Elisabeth Scotto shares a fresh and simple recipe of her book L'Huile d'Olive, l'Or de la Provence . Another tribute to the wonderful olive oil of Provence.
By Elisabeth Scotto

Serves 4 | Preparation time: 10 min.


1 Rince the radishes, wipe them dry and cut them into thin slices with a mandoline or a knife.

2 Place each cheese on a plate, sprinkle with broad beans, radishes and olives.

3 Season with salt and drizzle with olive oil. Serve immediately.

4 Serve with grilled bread coated with olive oil and sea salt. Pepper to taste.

4 small fresh goat cheeses
8 radishes
4 tbsp shelled broad beans
2 tbsp Nice olives
4 tbsp black fruity olive oil
sea salt and freshly ground pepper

L’Or de la Provence
éditions du Chêne, authors Elisabeth Scotto and Olivier Baussan - Photographer Edouard Sicot

Discover the olive oils of Provence
with Première Pression Provence
Fresh goat-cheese salad
Fresh goat-cheese salad
Recipe Elisabeth Scotto
Photography Edouard Sicot

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