Green Salad with Roquefort Veg CD
ACC French 20mins
4 Cold Vegetarian
Vegetables Salads Accompaniment France
Head Curly Endive
tbsp Olive Oil
tbsp Wine Vinegar
tbsp Single Cream
dash of Tabasco
Hard Boiled Egg, finely chopped
Trim the lettuce, watercress and endive, discarding any withered leaves. Wash thoroughly,
then shake dry in a salad basket.
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.
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
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