Salad Aveyronnaise
This delightful salad combines the sweetness of roasted cherry tomatoes, the crunch of toasted walnuts, the savory richness of bacon lardons, and the creamy tang of Roquefort cheese. Tossed with fresh spinach and basil leaves, and dressed with a warm sherry vinaigrette, this dish is a balanced mix of flavors and textures that will please your taste buds.
— Constant Cookbook
Ingredients
- 500g punnet cherry tomatoes , halved
- 1 garlic clove
- drizzle extra-virgin olive oil
- 5 tbsp walnuts
- 3 large handfuls baby spinach or other salad leaves
- large handful basil leaves
- 200g pack bacon lardons
- 100g Roquefort , cut into chunks with a small, sharp knife
- 2 tbsp sherry vinegar
- 4 tbsp mild-tasting olive oil , such as Filippo Berio
Instructions
- Put tomatoes in a small roasting tin or dish and crush the garlic directly over them using a garlic crusher. Season, drizzle with oil and roast for about 15 mins at 190C/fan 170C/gas 5, until slightly shrivelled. At the same time and temperature, toast the walnuts until glossy and fragrant, about 10 mins, then chop them roughly. Set everything aside in the fridge until ready to reheat.
- Before serving, heat oven to 110C/fan 90C/gas ¼ Put in the tomatoes, still in their dish, and the walnuts, in a dish or on a piece of foil on a baking tray, to keep warm. Toss the spinach and basil together in a large bowl and season lightly.
- Heat a little oil in a pan and sizzle the lardons for 3-4 mins until just lightly browned. Transfer to a piece of foil and keep hot in the oven.
- Stir the dressing ingredients together and pour into a pan, which must not be more than lukewarm. Bring to a boil (the vinegar will smell very strong, so stand back), then pour over the salad and toss again to wilt slightly. Add remaining ingredients to the salad, reserving a few choice crumbs of Roquefort and a scattering of walnuts. Toss and transfer to plates, then top with the remaining cheese and nuts.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 297 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 2 milligram of sodium
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