Chicory, walnut and roquefort salad
‘This salad is simple, but a firm favourite at Brasserie Blanc. As a Frenchman, I naturally regard roquefort as the king of blue cheeses, but there are many wonderful British blues as well, such as stilton or cashel blue. Any of those would make a delicious substitute in this dish.’
Ingredients
- 1 firm, ripe pear or apple
- 6 chicory bulbs (red and/or white), roughly chopped
- 1 celery stick, finely sliced
- 100 g walnuts, roughly chopped
- 80 g roquefort cheese, chilled
- 1⁄3 x 20g pack chives, finely chopped
- 75 g roquefort cheese, at room temperature
- 1 1/2 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
Instructions
- 1
For the dressing, in a large bowl and using a spatula, cream the room temperature roquefort cheese to a smooth paste. Add 30ml of warm water and the white wine vinegar, then whisk until smooth. Gradually whisk in the olive oil until emulsified and season to taste with black pepper.
- 2
Halve, core and finely slice the pear or apple. Place in a salad bowl with the chicory, celery and walnuts. Crumble in two-thirds of the chilled roquefort, add the dressing and toss gently to coat. Crumble the remaining roquefort over the salad and sprinkle with chopped chives and extra black pepper to serve.
Cook it from the original
This recipe comes from sainsburysmagazine.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on sainsburysmagazine.co.uk