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Green Salad with Roquefort  Veg  CD   ACC   French   20mins

Serves 4     Cold  Vegetarian  Vegetables  Salads  Accompaniment    France  Europe



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




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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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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