A Warm Salad with Irish Blue Cheese

Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Some ripe, crumbly Cashel Blue cheese—made in Fethard, Co. Tipperary by Jane and Louis Grubb—would be wonderful for this salad.

Ingredients

  • a selection of lettuces and salad leaves, e.g. iceberg, endive, rocket, oakleaf and butterhead
  • 12 round croûtons ¼ inch (5 mm) thick of bread, cut from a thin French stick
  • ozs (45 g/generous ¼ stick) soft butter
  • a clove of garlic, peeled
  • 5 ozs (140 g) smoked streaky bacon, cut into ¼ inch (5 mm) lardons
  • 2 ozs (55 g) Cashel Blue cheese

Vinaigrette Dressing

  • 1 tablesp. balsamic vinegar or sherry vinegar or red wine vinegar
  • 1 tablesp. arachide or sunflower oil
  • 2 tablesp. olive oil
  • salt and freshly ground pepper
  • 2 teasp. chopped chervil and 2 teasp. chopped tarragon or 4 teasp. chopped parsley

Garnish

  • 1 heaped tablesp. sprigs of chervil or freshly chopped parsley

Method

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 oven, 180°C/350°F/regulo 4, until golden and crisp on both sides, 20 minutes approx. Rub them with a cut clove of garlic and keep hot in a low oven with the door slightly open. Blanch and refresh the bacon, dry well on kitchen paper. Just before serving, sauté the bacon dice in a little olive oil until golden.

To Serve

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.