Salade au Roquefort et noix

Starter: Serves 4
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Indy Lifestyle Online

It's important on a picnic to have simple, interesting flavours. A dish like this can be mixed at home without the dressing, and picnickers can add it themselves. The dressing recipe makes more than you need, as small amounts don't blend well, but it will keep for next time. Or try dipping leeks in it.

It's important on a picnic to have simple, interesting flavours. A dish like this can be mixed at home without the dressing, and picnickers can add it themselves. The dressing recipe makes more than you need, as small amounts don't blend well, but it will keep for next time. Or try dipping leeks in it.

2 medium heads of Belgium endive
2 heads of little gems, outer leaves removed if necessary
30g walnut halves
1tsp olive oil
Maldon sea salt
For the dressing
60ml extra virgin olive oil mixed with 60ml vegetable oil
1tbsp white wine vinegar
1tsp Dijon mustard
20g Roquefort cheese

With a knife, trim the roots from the endive and little gems and separate the leaves, removing any that are discoloured. Wash and dry them in a salad spinner or colander and pack into a plastic bowl with a lid, or something similar that they can be served from.

Preheat a grill and place the walnuts on to some foil on the grill tray. Drizzle with the olive oil, season with the sea salt, and grill until lightly toasted. Leave to cool and store in a small freezer bag.

To make the dressing, blend all the ingredients in a liquidiser until smooth, season with a little salt and pepper if necessary and decant into a little bottle with a lid.

Serve the salad tossed in the dressing with the walnuts scattered on top.

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