I have mentioned a few times that one of my favourite meals is a Charcuterie and cheese board, or a meat and cheese night as my husband and I fondly call it. I love putting together a selection of cheese and cured ham or salami, it is such an easy meal to throw together that still feels elegant and special. I like to spend time carefully curating specific hams and cheese that work well together and I leave my husband to do the wine pairing! Whether it is sitting out on the balcony with a crisp, cold glass of white wine or getting cosy around the dining table on a cold, winters night with a Pinot Noir, a meat and cheese night is a laid back, easy and yet sophisticated meal.
Of course, the whole point of putting something together like this means that we don’t actually have to do any cooking but if I have the time then I like to serve some Paprika and Thyme Roasted Almonds or this Chicory, Fennel and Apple Remoulade. The remoulade works so well as it is a both a sauce and a side dish all in one. The sweetness from the apple and the almost liquorice and sharp taste from the chicory and fennel is so delicious piled on top of a cracker with some Rosette de Lyon salami or some Jambon de Bayonne, France’s most popular cured ham but salty and delicious. I also mix in some small capers that add a delicate yet slightly tangy touch to the cheese part. A Pont-l’Évêque is my go to soft cheese but my real favourite is a reblochon and I love the nutty and strong taste to it. Living in Berlin means that I am of no shortage of getting my hands on good quality cheese and meat. Centro Italia has a big deli serving up only the best of Italian food! Yet I always steer more towards the french when it comes to cured ham and cheese and so I like to visit the food hall at the Galeries Lafayette.
This Chicory, Fennel and Apple Remoulade is quick and easy to make, the perfect side to go with a laid back yet delicious dinner!
- 1 chicory head (finely sliced, shredded)
- 1 red apple (skin on and coarsley grated)
- Half a fennel (finely sliced, shredded)
- 2 tbpsn small capers
- 3 small gherkins (finely sliced)
- 1 tspn wholegrain dijon mustard
- 1 small pot crème fraîche
- Juice of half a lemon
- Small bunch fresh parsley (finely chopped)
- Salt/ black pepper
- Mix together the crème fraîche, mustard and lemon juice in a large mixing bowl. Add the rest of the ingredients and mix well until everything is well combined. Season with a bit of salt and pepper.