Some ripe, crumbly Cashel Blue cheese—made in Fethard, Co. Tipperary by
Whisk the above ingredients together for Vinaigrette Dressing.
Wash and dry the mixture of lettuces and salad leaves and tear into bite-sized pieces. Spread both sides of the rounds of bread with softened butter. Put onto a baking sheet and bake in a moderate
Dress the lettuces with some vinaigrette in a salad bowl. Use just enough to make the leaves glisten. Crumble the cheese with a fork and add it to the salad, tossing them well together. Divide between 4 plates. Scatter the hot crispy bacon over the top, put 3 warm croûtons on each plate and sprinkle sprigs of chervil or chopped parsley over the salad. Serve immediately.
© 1990 Darina Allen. All rights reserved.