A French salad from Parisian bistro ” Le Petit Gavroche” . I found the recipe in ” Cook Simple” by Diana Henry. For a variation you can add 150g sauteed bacon lardons and top each serving with a poached egg.
Ingredients
- 125 g salad leaves e.g. frisee and baby spinach
- 12 good flavoured vine tomatoes quartered
- 55 g walnut pieces toasted
- 125 g Roquefort cheese crumbled
Dressing:
- 1 tsp white wine vinegar
- a smidgen dijon mustard
- salt and pepper
- a pinch caster sugar
- 4 tbsps extra virgin olive oil
Servings:
Instructions
- Make the dressing by whisking all the ingredients together with a fork.
- Toss the salad ingredients with the dressing and serve immediately.
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