Name: A Warm Salad with Blue Cheese
Yield: serves 4
Ingredients: 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; 2 teaspoons chopped chervil and 2 teaspoons chopped tarragon or 4 teaspoons chopped parsley; 1 tablespoon balsamic vinegar or sherry vinegar or red wine vinegar; 45 g soft butter; 140 g smoked streaky bacon, in one piece; 1 clove garlic, peeled; 1 heaped tablespoon sprigs of chervil or freshly chopped parsley; 55 g blue cheese; 1 tablespoon arachide or sunflower oil; salt and freshly ground pepper; 2 tablespoons olive oil

Preparation info

serves
4

Difficulty
Easy

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.

Ingredients

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

Supper

Method

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

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