A Warm Salad with Irish Blue Cheese

Name: A Warm Salad with Irish Blue Cheese
Yield: Serves 4
Cuisine: Ireland
Ingredients: 12 round croûtons ¼ inch (5 mm) thick of bread, cut from a thin French stick; a selection of lettuces and salad leaves, e.g. iceberg, endive, rocket, oakleaf and butterhead; 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; 1 heaped tablesp. sprigs of chervil or freshly chopped parsley; a clove of garlic, peeled; 1½ ozs (45 g/generous ¼ stick) soft butter; 5 ozs (140 g) smoked streaky bacon, cut into ¼ inch (5 mm) lardons; 1 tablesp. balsamic vinegar or sherry vinegar or red wine vinegar; 2 ozs (55 g) Cashel Blue cheese

Preparation info

Serves
4

Difficulty
Medium

Appears in

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</

Europe
Ireland
fethard
Starter
Gluten-free

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 an