Roquefort & Red Cabbage Salad with Roasted Walnut Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I am very fond of this salad. It always finds a place on my winter menus and is extremely pretty. The crunch of red cabbage and roasted walnuts makes an excellent combination with the sharp and tangy Roquefort. If Roquefort is not available, any blue cheese could be substituted, but I find the stronger ones such as Gorgonzola work best.


  • ¼ red cabbage, central core removed, thinly sliced
  • 4 (5) tablespoons red wine vinegar
  • 50 g</


Put the cabbage in a bowl. Bring the vinegar to the boil, add the sugar and, once dissolved, pour it over the cabbage and stir well. Boil the water and pour that over the cabbage too. Leave to soak for 5 minutes, then drain in a colander and leave to cool.

Heat a frying pan over a high heat, add the bacon and cook until it is crisp and the fat has been released. Add the bread and fry un