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Green Salad with Roquefort Veg CD ACC French 20mins Serves 4 Cold Vegetarian Vegetables Salads Accompaniment France Europe
Ingredients: 1 Crisp Lettuce Half bunch Watercress Half Head Curly Endive 6 tbsp Olive Oil 2 tbsp Wine Vinegar 2 tbsp Single Cream 25g/1oz Roquefort Cheese Black Pepper A dash of Tabasco 1 Hard Boiled Egg, finely chopped
Instructions
1. Trim the lettuce, watercress and endive, discarding any withered leaves. Wash thoroughly, then shake dry in a salad basket.
2. To make the dressing, combine the olive oil, wine vinegar, cream and crumbled Roquefort in a small bowl and whisk briskly with a fork until smoothly blended. Season to taste with freshly ground black pepper and Tabasco, then stir in the chopped egg.
3. Just before serving, arrange the lettuce, watercress and endive in a salad bowl and pour over the dressing. Toss the salad until the leaves are evenly coated and serve immediately.
More Salad Recipes | What's in Season | Growing Vegetables
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