Name: Roquefort salad with warm croutons and lardons
Total time: 20 min
Yield: 1
Cuisine: french
Ingredients: olive oil; 250 g piece higher-welfare smoked bacon rind removed; 2 thick slices sourdough bread cut into 1cm pieces; 4 large handfuls lamb's lettuce, watercress or rocket washed and spun dry; 2 large handfuls radicchio washed and spun dry; 1 large handful shelled walnut halves sliced; 1 bunch fresh chives finely chopped; 100 g Roquefort cheese; 6 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard

Roquefort salad with warm croutons and lardons

0 Likes

Total Time:
20 minutes

Indulgent walnut and blue cheese salad with premium ingredients.

Ingredients:

olive oil
250 g piece higher-welfare smoked bacon rind removed
2 thick slices sourdough bread cut into 1cm pieces
4 large handfuls lamb's lettuce, watercress or rocket washed and spun dry
2 large handfuls radicchio washed and spun dry
1 large handful shelled walnut halves sliced
1 bunch fresh chives finely chopped
100 g Roquefort cheese
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Instructions:

Heat a large frying pan on high. Add olive oil once hot. Cut bacon into 1cm lardons. Fry for 3 minutes until bacon is golden. Lower heat, add bread spreading it out. Fry for another 3 minutes until crisp. Make dressing in a jar by combining olive oil, vinegar, Dijon mustard, salt, and pepper. Shake well. Adjust taste. Assemble everyone to eat when the salad is ready. Place salad leaves and radicchio on a platter, pour over the dressing. Add most of walnuts, chives, croutons, and lardons. Mix well with hands. Crumble Roquefort over salad. Top with remaining walnuts and chives. Enjoy.

We use cookies

Similar Recipes

Mulled pear salad with roquefort dressing

Roquefort and Toasted Walnut Salad

Roquefort Pear Salad

Roquefort Dressing

Steaks With Roquefort Sauce