Green salad with Stilton quenelles and walnut dressing

Name: Green salad with Stilton quenelles and walnut dressing
Ingredients: 50 g unsalted butter; 50 g Stilton, crumbled; black pepper; grated nutmeg; groundnut or sunflower oil, for frying; groundnut or sunflower oil, for frying; 4 rashers smoked bacon, cut into strips; white bread cut into cubes, for croûtons mixture of mostly bitter leaves, such as frisée, watercress, cos lettuce, rocket; white bread cut into cubes, for croûtons mixture of mostly bitter leaves, such as frisée, watercress, cos lettuce, rocket; white bread cut into cubes, for croûtons mixture of mostly bitter leaves, such as frisée, watercress, cos lettuce, rocket; white bread cut into cubes, for croûtons mixture of mostly bitter leaves, such as frisée, watercress, cos lettuce, rocket; white bread cut into cubes, for croûtons mixture of mostly bitter leaves, such as frisée, watercress, cos lettuce, rocket; white bread cut into cubes, for croûtons mixture of mostly bitter leaves, such as frisée, watercress, cos lettuce, rocket; white bread cut into cubes, for croûtons mixture of mostly bitter leaves, such as frisée, watercress, cos lettuce, rocket; 1 tbsp walnut halves; 1 tbsp walnut oil; 1 tsp sherry vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This is an exercise in differing textures as well as tastes. The point of creaming a little butter into the cheese is to soften its texture so that it almost forms a counterpoint dressing to the walnut oil but without combining completely. Crisp bacon and croûtons are similarly a contrast with the leaves. A salad that is to be more than a side salad needs several points of interest to succeed and this composition can substitute for a cheese course in a formal meal as well as make a servicea

Ingredients

Lunch

Ingredients

Method