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.
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ArcheryThief_
[email protected]This salad is delicious!
Maricel Yanguas
[email protected]This salad is a great way to use up leftover greens.
Sindhi Sindhi
[email protected]I would not recommend this salad to anyone. It was the worst salad I have ever had.
Latoya Blackford
[email protected]This salad was a waste of time and money. The ingredients were not fresh and the dressing was terrible.
Malouda Mopanne
[email protected]I was disappointed with this salad. The greens were wilted and the dressing was bland.
Steve “Sac1” Coburn
[email protected]This salad was just okay. I think it needed more flavor. I would have liked it better with a more flavorful dressing.
Papa Abdullah
[email protected]The croutons were a bit too hard for my liking. I think I would have preferred them to be a bit softer.
Lemon Guminski
[email protected]This salad was a bit too bitter for my taste. I think I would have liked it better with a sweeter dressing.
Maggie Chilufya
[email protected]I'm not a big fan of pears, but I really enjoyed this salad. The dressing was light and flavorful, and the cheese and walnuts added a nice crunch.
Musika Job
[email protected]This salad is a great way to get your kids to eat their greens. My kids love the sweet pears and crunchy walnuts.
Eva Nanozi
[email protected]I love how versatile this salad is. I've added all sorts of different ingredients, like roasted butternut squash, crumbled bacon, and dried cranberries.
David Lincoln
[email protected]This salad is so refreshing and light. It's the perfect salad for a summer lunch or dinner.
Jannatul Tajrin
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's a great salad for a special occasion.
IsrarAhmed Baloch
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The croutons and dressing are especially delicious.
Sunny Gul
[email protected]I love the combination of flavors in this salad. The sweet pears and creamy cheese pair perfectly with the bitter greens.
stephanie rodgers
[email protected]This salad is a great way to use up leftover greens. I added some grilled chicken and it was a complete meal.
Daria Isaenko
[email protected]I'm not a huge fan of Roquefort cheese, but I really enjoyed this salad. The dressing was light and flavorful, and the pears added a nice sweetness.
Jeyden M
[email protected]This recipe was easy to follow and the results were delicious. I loved the crispy croutons and the creamy Roquefort dressing.
Desalegn Debebe
[email protected]This salad was a hit at my dinner party! The combination of the bitter greens, sweet pears, creamy cheese, and crunchy walnuts was perfect. I'll definitely be making this again.