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!
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Sheikh Shari
[email protected]This salad is a bit too rich for my taste. I think I'll use less dressing next time.
Fahed Gamer66
[email protected]I can't wait to try this salad! It looks so delicious.
Ezequiel Huizar
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Baldeep Majhi
[email protected]I'm always looking for new salad recipes, and this one is definitely a keeper. It's easy to make, delicious, and healthy.
Rosul islam
[email protected]This salad is a great make-ahead dish. You can make the dressing and croutons ahead of time, and then assemble the salad just before serving.
Adnan Ali Ak 47
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients, tossed with a light dressing.
Drago suicido SugarPortion
[email protected]This salad is a great way to use up leftover bread. I always have a few slices of baguette on hand, so I can make this salad at a moment's notice.
M Imdad
[email protected]I'm not a fan of warm salads, but this one is an exception. The warm croutons and lardons add a really nice touch.
Adrees Rafaqat
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Nethsuka Nethsuka
[email protected]I've made this salad with both blue cheese and Roquefort cheese. I prefer the blue cheese, but both cheeses are delicious.
Thabang Mokwena
[email protected]This salad is a great way to showcase fresh, seasonal produce. I love using ripe tomatoes, cucumbers, and bell peppers.
Kemo Barry
[email protected]I love this salad! It's so flavorful and satisfying. I always feel like I'm eating something special when I have it.
Abhinav Tamang
[email protected]This salad is easy to make and it's always a hit with my family. It's the perfect salad for a weeknight dinner.
Gogo Makate
[email protected]I'm not a big fan of Roquefort cheese, but I really enjoyed this salad. The dressing is light and tangy, and the croutons and lardons add a nice crunch.
Gumba Line
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the unique flavor of the Roquefort dressing.
Acroptix
[email protected]This salad is a great way to use up leftover chicken or steak. It's also a great meal for a hot summer day.
HALIMAH NAKIMULI
[email protected]I wasn't sure about the combination of Roquefort and croutons, but I was pleasantly surprised. The flavors work really well together.
Arif Omani
[email protected]This salad is absolutely delicious! The dressing is creamy and flavorful, and the croutons and lardons add a nice crunch.
mulondo junior
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's the perfect balance of flavors and textures.
Bishwanath Kewat
[email protected]This salad was a hit at my dinner party! The combination of the creamy Roquefort dressing, warm croutons, and crispy lardons was divine.