Recipes>Apple Recipes
Roquefort, Walnut and Chicory Salad
by Raymond Blanc from Simple French Cookery
Easy
Serves 4
Total 15min
Prep 15min
With contrasting roquefort, walnut and chicory, this French salad recipe features simple flavours. Delicious walnut oil simply runs through the crumbled cheese.
Discover more delicious Vegetarian recipes
Inspired meat-free meals for every occasion
From the book
Simple French Cookery
Raymond Blanc
Simple French Cookery
Classic French cuisine made simple
Quintessential French desserts
Learn from the best with Raymond Blanc’s foolproof recipes
Buy From
Introduction
Roquefort comes from the Auvergne, a region of France that British people have a particular affection for. It is a very rich cheese with a strong, spicy taste. This simple salad is one of the best ways to appreciate its flavour. Make sure the cheese is well chilled before use, so you can crumble it easily. Choose the walnuts and walnut oil carefully; if old, they will taste rancid and unpleasant. Should you wish, you can replace the chicory with any other salad leaves.
Tags
Ingredients
| For the salad: | |
|---|---|
| 16 | small heads of chicory |
| 1 | apple, such as Granny Smith or Braeburn |
| 75g (3oz) | Roquefort cheese |
| 100g (4oz) | walnuts, chopped |
| 1 | celery stick, finely sliced |
| 1 tbsp | finely chopped fresh chives |
| For the dressing: | |
| 1 tbsp | Dijon mustard |
| 1 tbsp | white wine vinegar |
| 2 tbsp | water |
| 2 tbsp | best-quality walnut oil |
| 2 tbsp | extra-virgin olive oil |
| Sea salt and freshly ground black pepper |
Method
Preparing the salad ingredients: Cut the base off the chicory and remove any damaged outer leaves. Cut each chicory head in half lengthways and set aside.
Halve the apple, remove the core and slice or dice finely. Crumble the Roquefort on to a plate and chill while you prepare the dressing.
Preparing the dressing: To make the dressing, whisk the mustard, vinegar and water together, then trickle in the walnut oil and olive oil, whisking constantly. Season to taste with 2 pinches of salt and 2 pinches of pepper.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Raymond Blanc recipes
View all
Raymond Blanc’s Classic Coq au Vin
by Raymond Blanc from Simple French Cookery
Raymond Blanc’s Gratin Dauphinois
by Raymond Blanc from My Kitchen Table: 100 Recipes for Entertaining
More Vegetarian Recipes
View all
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Black Bean Houmous Salad Wrap
by Jamie Oliver from Eat Yourself Healthy
More Easy Recipes
View all
Smoky Chorizo Beef
by Sophie Richards from The Anti-Inflammatory 30-day Reset
Lamb Bhuna
by Lindsay Wilson from Filling Meals
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
