Bacon, blue cheese and walnut salad

September 25, 2007

Blue Cheese, Bacon and Walnut salad

We had Stratford Girl and Tom Rom round for Sunday lunch this weekend. It felt like the last fleeting moments of summer as we sat among the rampant foliage in our tiny back yard, knocking back the kir and batting away kamikaze wasp attacks.

Apparently in denial over the impending arrival of autumn, this week’s veg box arrived with a bag of sexy salad leaves perched daintily on top. On closer inspection it contained a mix of tender chard leaves, sprightly rocket and what looked like a deep purple frisee – a winning combo of textures, colours and flavours. I made this easy starter to celebrate the last of the salad days.

Tom Rom chez us

Bacon, blue cheese and walnut salad

To make the blue cheese dressing mash a good wedge of soft blue cheese (we used Bleu d’Auvergne) with a clove of garlic. Stir in a small splash of vinegar and a few tablespoons of Greek Yoghurt. Mix well together and season with black pepper, and, if necessary, salt. If it’s too thick you could thin it with a small amount of water.

Make some croutons by removing the crust from a couple of slice of bread, cutting them into cubes and tossing in a little oil. Spread out on a baking tray and bake in the oven until golden and crisp. Season and set aside.

Meanwhile, fry some nice thick lardons of bacon or pancetta in a small amount of oil until crisp.

Dress a few salad leaves with the blue cheese mixture and place in the middle of the plate. Strew some walnuts, the bacon and the croutons around and place the rest of the salad leaves, perhaps dressed with a little olive oil, on top.

Dollop some more dressing on the side of the plate, spin around three times and do a little shimmy across the lino. Serve immediatement.

Blue Cheese, Bacon and Walnut salad


5 Responses to “Bacon, blue cheese and walnut salad”

  1. Joanna Says:

    In my Riverford box I often get a box of sprouted seeds, yum, and I very often use them instead of nuts in this type of salad … even more goodness. How on earth did we all manage before there was Riverford?


  2. pierre l Says:

    We cheat – we get a Riverford fruit box every week. When my adult sons and I used to get the vegetable box, we never seemed to have the imagination to use them promptly. Just noticed it in rhe sidebar – I hadn’t heard about the Riverford Meat Box. But then, for some reason, they no longer include the yellow sheet of news (and vegetable recipes…) with the fruit box, so we don’t know what’s going on.

  3. stratfordgirl Says:

    I can confirm that the salad was delicious!

  4. Toss the squash in a bowl with 2 tablespoons olive oil and kosher salt. Roast in a 400* oven for 20 minutes. In a salad bowl toss squash, lettuces, cheese, almonds, raisins, olive oil and vinegar. Season with salt and serve while squash is still warm. Serves 4.

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