Despite Homer and Bart Simpson's catchy song teasing Lisa the vegetarian, you *can* make friends with salad. If your potential friends enjoy cheese (and blue cheese at that), this one's a winner.
This salad is adapted from a recipe by the Benedictine monk and author of several cookbooks, Victor-Antoine d'Avila-Latourrette, who is based in Millbrook, New York (not far from Poughkeepsie) and sought after for his celebrated homemade vinegars.
The tangy fruit of cider vinegar and the softness of Boston lettuce combine well with the hazelnut oil and walnuts to match the strident quality of the Roquefort and the sharpness of the frisée. Don't forget the salt and freshly ground black pepper. And enjoy all the new cheese-loving friends!
Salade au Roquefort
In a salad bowl, tear into leaves and combine:
1 small head Boston lettuce
1 small head frisée (chicory)
Add to greens:
1/3 to 1/2 pound Roquefort cheese, crumbled
2/3 cup walnut halves (chopped, if too large)
In a small bowl, whisk together then pour over salad and toss:
1/3 cup hazelnut oil
2 tablespoons crème fraîche or heavy cream
3 tablespoons cider vinegar
Salt and freshly ground black pepper, to taste
No comments:
Post a Comment