La Salade Aveyronnaise

Salad with Roquefort dressing

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 hearty cabbage lettuce
  • 1 tablespoon Roquefort cheese
  • 1 ta


Wash and dry the lettuce. Mash the cheese in the salad bowl, then blend in the cream, lemon juice and a good dash of pepper, but no salt because of the salty Roquefort. Add the herbs and taste to check the balance of creamy cheese and lemon flavours.

Toss the salad in this dressing just before serving.