Thursday, July 21, 2011

Roquefort, Shallot & Walnut Salad

shallots, thinly sliced
good quality vinegar, champagne perhaps
romaine leaves
mixed greens
dandelion leaves
toasted walnuts
roquefort or stilton cheese crumbled
plain yogurt
extra virgin olive oil
chive blossoms

Preparing the salad:
Sprinkle salt over the sliced scallions and a cover with vinegar. Let marinate for about 5 minutes.

Mix a couple of tablespoons of vinegar into the yogurt along with about 5 tablespoons of olive oil. Taste for proportions.

Lay out romaine leaves on platter. Spread mixed greens and dandelion greens over the top. Squeeze out the shallots that have been macerating in the vinegar (discard vinegar) and sprinkle the shallots over the top of the lettuces. Sprinkle the crumbled cheese over the top. Sprinkle the walnuts over the top. Drizzle the dressing over the top and spread the chive blossoms (pinch off the backs) around the platter.


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