Name: Toasted Walnut and Roquefort Salad
Yield: Serves 4
Cuisine: France
Ingredients: 2 oz/60 g Roquefort cheese, or other crumbly blue-veined cheese; 1bunch watercress, washed, dried and stems discarded; vinaigrette dressing made with 3 tbsp/45 ml cider vinegar, 2 tsp Dijon mustard, salt, freshly ground pepper, 6 tbsp/90 ml walnut oil; croûtes made with 12 thin slices French bread fried in 4-6 tbsp/60-80 ml all-purpose oil; 1 lettuce, washed and dried; salt and pepper; 1 tbsp walnut oil; 4 oz/125 g walnut halves

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Walnuts are a favorite crop of the Aveyron region of France, which is also the home of Roquefort cheese.

Ingredients

4 oz/125 g walnut halves
1 tbsp walnut oil

Europe
France
Vegetarian
Mediterranean

Method

Heat the oven to 350°F/175°C. Toss the walnuts in the walnut oil and sprinkle with salt and pepper. Spread them on a baking sheet and bake for 5 minutes or until toasted. Leave to cool. Fry the croûtes.
Arrange the lettuce leaves on four large plates. Separate the watercress into four bunches and arrange on top of the lettuce. Crumble the Roquefort, toss with t

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