A Warm Salad with Blue Cheese

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

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
  • 45 g soft butter
  • 1 clove garlic, peeled
  • 140 g smoked streaky bacon, in one piece
  • 55 g blue cheese

Vinaigrette Dressing

  • 1 tablespoon balsamic vinegar or sherry vinegar or red wine vinegar
  • 1 tablespoon arachide or sunflower oil
  • 2 tablespoons olive oil
  • salt and freshly ground pepper
  • 2 teaspoons chopped chervil and 2 teaspoons chopped tarragon or 4 teaspoons chopped parsley


  • 1 heaped tablespoon sprigs of chervil or freshly chopped parsley


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 in a low oven with the door slightly open. Cut the rind off the piece of bacon and discard. Cut the bacon into 7mm lardons and then blanch and refresh in cold water if necessary. Dry well on kitchen paper. Just before serving, sauté the bacon in a little olive oil until golden.