Once in Kyiv there was a legendary Italian restaurant. It was called Amici Mi. Pathos was completely absent in it and the interior was created by the famous Ukrainian architect Oleg Drozdov. A pretty famous person in Kyiv, Mikhail Marchuk was its the chef. Gastronomic view of Mikhail has always been based on the freshness and quality of the products. This is exactly the most important part of the ‘Four cheese’ salad recipe. The salad has a lot of texture and aromas, but the most amazing and charming doesn’t catch the eye. You can feel it at the moment when a plate is placed on the table in front of you. The aroma of truffle oil for those who don’t know it is like a trap for the mind: you can’t stop solving it, you turn it around in your head and look for the answer. In general, if you want to captivate someone with your gastronomic talents, just prepare this salad, and remember Mikhail’s rule about freshness and quality when choosing products.
Once in Kyiv there was a legendary Italian restaurant. It was called Amici Mi. Pathos was completely absent in it and the interior was created by the famous Ukrainian architect Oleg Drozdov. A pretty famous person in Kyiv, Mikhail Marchuk was its the chef. Gastronomic view of Mikhail has always been based on the freshness and quality of the products. This is exactly the most important part of the ‘Four cheese’ salad recipe. The salad has a lot of texture and aromas, but the most amazing and charming doesn’t catch the eye. You can feel it at the moment when a plate is placed on the table in front of you. The aroma of truffle oil for those who don’t know it is like a trap for the mind: you can’t stop solving it, you turn it around in your head and look for the answer. In general, if you want to captivate someone with your gastronomic talents, just prepare this salad, and remember Mikhail’s rule about freshness and quality when choosing products.- Prep time: 10 minutes
- Cook time: 5 minutes
- Serves: 6-8
- Difficulty: easy
- Course: salad
- Cookware: cheese slicer, salad spinner
- Cuisine: European
Ingredients
- 3 lollo bianca lettuce leaves
- 3 lollo rossa salad leaves
- 3 large iceberg lettuce leaves
- 3 lettuce leaves
- 50 g parmesan
- 150 g gorgonzola
- 150 g brie
- 100 g chèvre
- 300 g strawberry
- 4 tbsp honey
- juice of 1 lemon
- 4 tbsp olive oil
- truffle oil
- salt
Cooking method
Step 1
Tear the lettuces’ leaves into large pieces with your hands and mix. For the dressing, in a large bowl mix lemon juice, olive oil, and honey. Mash 4 strawberries with a fork until puree. Add strawberries to the dressing and mix. Add salt to taste. Put the salad in a bowl with dressing and mix.
Step 2
Cut gorgonzola, brie, and chèvre into cubes. Slice parmesan. Cut each strawberry into 4 parts.
Step 3
Put salad with dressing on plates. Top with cheeses and strawberries. Sprinkle with truffle oil and serve.
My tips and tricks:
The basis of this salad is cheese. In fact, you can take any, the main thing is to observe the following principle: one cheese should be soft with a neutral taste (like brie), the other with blue mould (like gorgonzola), the third should be firm mature with a lot of umami in taste (like parmesan), and fourth – mature goat (like chevre). Only truffle oil cannot be replaced with anything.
- 3 lollo bianca lettuce leaves
- 3 lollo rossa salad leaves
- 3 large iceberg lettuce leaves
- 3 lettuce leaves
- 50 g parmesan
- 150 g gorgonzola
- 150 g brie
- 100 g chèvre
- 300 g strawberry
- 4 tbsp honey
- juice of 1 lemon
- 4 tbsp olive oil
- truffle oil
- salt
- Tear the lettuces’ leaves into large pieces with your hands and mix. For the dressing, in a large bowl mix lemon juice, olive oil, and honey. Mash 4 strawberries with a fork until puree. Add strawberries to the dressing and mix. Add salt to taste. Put the salad in a bowl with dressing and mix.
- Cut gorgonzola, brie, and chèvre into cubes. Slice parmesan. Cut each strawberry into 4 parts.
- Put salad with dressing on plates. Top with cheeses and strawberries. Sprinkle with truffle oil and serve.