A Warm Salad with Blue Cheese

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

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


  • a selection of lettuces and salad leaves, e.g. iceberg, endive rocket, oakleaf and butterhead
  • 12 round croutons of bread, 7mm thick cut from a thin French stick


Whisk the ingredients together for the 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 on to a baking sheet and bake in a moderate oven, 180°C/350°F/Gas 4, until golden and crisp on both sides, for approximately 20 minutes. Rub them with a cut clove of garlic and keep hot