ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS
Roquefort is a fantastic cheese, with a great story behind it. A few hundred years ago there was a guy out in the forest eating some cheese, when a foxy chick walked past. Not wanting to miss out, he threw his cheese into a cave to keep it safe and ran after the girl. He returned a few weeks later to retrieve his cheese and found it had gone mouldy, but in a good way, and had really matured. Ever since then, proper authentic Roquefort has to be aged in those same stone caves of Mont Combalou at Roquefort-sur-Soulzon. Genius! This salad really shows off the Roquefort, and several other great French ingredients, most of which can be found without any trouble here in the UK. It's worth getting the smoked bacon from the butcher so you have lovely extra-large hand-cut lardons for this. The kick-ass mustard dressing adds a bit of flair at the end, and ultimately, this salad is my homage to my dear French friends and that lucky man from all those years ago who invented such a great cheese and hopefully had one of the best bunk-ups of his life!
Provided by Jamie Oliver
Time 26m
Yield 4 servings (main)
Number Of Ingredients 12
Steps:
- ;
- Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
- Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
- For the dressing:
- Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
- For the salad:
- Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
- Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!
SALADE VERTE AVEC CROUTES DE ROQUEFORT
Categories Salad Leafy Green Bake Quick & Easy Lunch Blue Cheese Arugula Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make the toasts:
- Bake the bread slices on a baking sheet in one layer in the middle of a preheated 350°F. oven for 10 to 15 minutes, or until they are golden. The toasts may be baked 1 day in advance and kept in an airtight container. They may also be baked at the same time as the croutons for the pea soup. In a bowl cream the Roquefort with the butter and spread the mixture on the toasts.
- Make the salad:
- In a large bowl whisk the vinegar with the mustard and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the frisée and the arugula and toss the mixture well to coat the greens with the dressing. Season the salad with pepper, divide it among 6 salad plates, and arrange 2 toasts on each plate.
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
SALADE VERTE
Categories Salad Leafy Green Side No-Cook Spice Healthy Endive Escarole Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make dressing:
- Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
- Make salad:
- Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.
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