Roquefort wedge salad reminds me of special occasions during my childhood where my parents would have it thickly spread on a cracker with butter! I started appreciating when my taste buds evolved and I grew fond of the creamy, umami flavors of this exceptional cheese. This salad is the perfect way to enjoy Roquefort.
Roquefort Wedge Salad
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Roquefort wedge salad reminds me of special occasions during my childhood where my parents would have it thickly spread on a cracker with butter! I started appreciating when my taste buds evolved and I grew fond of the creamy, umami flavors of this exceptional cheese.
Ingredients
Recipe for Two
- ½ iceberg lettuce
- 100 g Roquefort cheese, crumbled
- ¼ cup walnuts, roughly chopped
For the vinaigrette
- 2 tbsp Dijon mustard
- 1 tsp oyster sauce
- 1 tsp honey
- A pinch of salt flakes
- 4 tbsp apple cider vinegar
- 8 tbsp extra-virgin olive oil
- Freshly cracked black pepper (to serve)
Method
- 1)
Cut the iceberg lettuce into wedges, keeping the layers slightly connected.
- 2)
Arrange the wedges on a serving plate.
- 3)
Top with crumbled Roquefort cheese and roughly chopped walnuts.
- 4)
In a small bowl, whisk together Dijon mustard, oyster sauce, salt flakes, and vinegar.
- 5)
Gradually drizzle in the olive oil while whisking to create a smooth vinaigrette. (Or simply shake in a jar fitted with a tight fitting lid)
- 6)
Drizzle the vinaigrette over the salad wedges.
- 7)
Finish with freshly cracked black pepper and serve immediately.