Roquefort & Butter Lettuce Salad with Roasted Garlic Chapons

Name: Roquefort & Butter Lettuce Salad with Roasted Garlic Chapons
Yield: Serves 6
Cuisine: French
Ingredients: 20 ml walnut oil; 80 ml extra virgin olive oil; freshly ground white pepper; 30 g Roquefort, rind removed; 1 Josephine or Packham pear, slightly under-ripe; 200 g Roquefort, rind removed, crumbled; 2 handfuls small watercress sprigs, washed and spin-dried; 1 Josephine or Packham pear, slightly under-ripe; 20 ml aged red-wine vinegar [such as Banyuls or Forum Cabernet vinegar], or to taste; 20 ml aged red-wine vinegar [such as Banyuls or Forum Cabernet vinegar], or to taste; 20 ml aged red-wine vinegar [such as Banyuls or Forum Cabernet vinegar], or to taste; 20 ml crème fraîche or mild natural yoghurt; 20 ml crème fraîche or mild natural yoghurt; 2 butter lettuces, washed and spin-dried, torn into smaller pieces; 12 x 5 mm-thick slices from a baguette or ciabatta, crusts removed; 12 x 5 mm-thick slices from a baguette or ciabatta, crusts removed; sea salt; 30 ml extra virgin olive oil; 1 small head garlic

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Roquefort is considered the king of blue cheeses as it combines a balance between salt and acidity with a superior creamy texture. The lingering mustiness results from its aging in the limestone caves of Cambalou, close to the town of Roquefort-sur-Soulzon in the south-west of France. This is a province where truffles and foie gras abound, as well as the delicious Monbazillac dessert wine.

I recall a brilliant Roquefort and butter lettuce salad served in a smart London hotel where t

Ingredients

Europe
Australian
Oceania
France
Australia
Roquefort-sur-Soulzon
Starter
Main course
Gascony
London
Vegetarian
Mediterranean

Ingredients

Method