Roquefort salad with warm croutons and lardons
Roquefort salad with warm croutons and lardons
Ingredients
For the salad
- 100g Roquefort cheese
- 100g mixed salad leaves
- 200g new potatoes, scrubbed
- 2 rashers of smoked bacon, diced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove of garlic, crushed
For the croutons
- 4 slices of bread, crusts removed
- 2 tbsp olive oil
Instructions
- 1
Boil the new potatoes in salted water until tender, about 15-20 minutes. Drain and leave to cool slightly, then quarter.
20 min - 2
While the potatoes are cooking, fry the diced bacon in a dry pan until crispy. Remove from the pan and drain on kitchen paper.
- 3
Make the croutons: tear the bread into bite-sized pieces and toss with olive oil. Spread out on a baking tray and bake in a preheated oven at 180°C/gas mark 4 for 10-15 minutes, or until golden and crisp.
15 min - 4
To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard and crushed garlic.
- 5
Arrange the salad leaves, potatoes and bacon on plates. Crumble over the Roquefort cheese and scatter with the croutons. Drizzle with the dressing and serve immediately.
Nutrition
Per serving (based on 2 servings)
