Salade aveyronnaise

Name: Salade aveyronnaise
Yield: Serves 6 as a first course (4 as a main course)
Cuisine: French
Ingredients: 1 garlic clove; 500 g cherry tomatoes, halved; 100 g Roquefort, cut into chunks with a small sharp knife; 200 g bacon lardons; 5 tbsp walnuts; 3 large handfuls of baby spinach or other mild salad leaves; large handful of basil leaves; 2 tbsp sherry vinegar; 4 tbsp olive oil

Preparation info

Serves
6
as a first course (4 as a main course)

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

This salad is on the menu at every restaurant for kilometres around Raynaudes, and with good reason. Our version is not the simplest and by no means the most economical, but I believe it is the best.

Ingredients

500 g cherry tomatoes, halved
1 garlic clove
5 tbsp

Europe
France
Main course
Starter
Gluten-free
Mediterranean

Method

Put the tomatoes in a small roasting tin and crush the garlic directly over them using a garlic crusher. Drizzle with a little olive oil and season, then roast for about 15 minutes at 190°C (170°C fan), until slightly shrivelled. Turn the oven down and