Salad with Roquefort and Walnuts

Salade aveyronnaise

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Salade aveyronnaise consists of crunchy green leaves, crumbled Roquefort, walnuts (hopefully, if it is autumn, they will be fresh) and sliced white onions in a nutty dressing, all placed in an enormous pile on a large plate. This salad looks and sounds harmless, but packs a terrific punch and is not for delicate palates. You can also make it with Bleu des Causses or even goat’s cheese.


  • 1 head frisée (frizzy endive)
  • 1 small onion, cut into thin crescents
  • 100-150 g Roquefort or Bleu des Causses, crumbled, or goat’s cheese cut into thin rounds
  • 50 g shelled walnuts, broken into pieces
  • 18-20 chives, finely chopped


    Cut the base off the frizzy endive and wash the leaves well; dry in a salad spinner and leave while you prepare the other ingredients. Make the vinaigrette in the usual way, adding a small quantity of walnut oil – too much can be a bit overwhelming. To make the salad, tear the leaves into manageable pieces and place in a salad bowl with the onion and half the walnuts. Toss well with the vinaigrette. Put the salad on serving plates and top with the cheese. Sprinkle on the remaining walnuts and a scattering of chives. Serve with country bread.