Mixed Green Salad With Roquefort Dressing

By Pierre Franey

Total Time
5 minutes
Rating
4(163)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 2tablespoons red-wine vinegar
  • 1tablespoon Dijon mustard
  • ½cup crumbled Roquefort
  • 4tablespoons olive or corn oil
  • Salt and freshly ground pepper to taste
  • 8cups loosely packed bite-size pieces of watercress, red-leaf or Boston lettuce, radicchio or Belgian endive
Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine the vinegar, mustard and cheese in a bowl. Blend well with a wire whisk, and stir in the oil and salt and pepper to taste. Place the salad greens into a bowl, toss well with the dressing.

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Ratings

4 out of 5
163 user ratings
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Comments

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Elizabeth S.

Delicious on a simple green salad. Do yourself a favor and splurge on the roquefort. Bon Appétit!

Susan

Ina Garten makes a similar salad with endive, pears and walnuts (I use pecans as I get an unpleasant reaction to walnuts) . Franey’s recipe calls for a better balance of Roquefort to everything else. https://www.foodnetwork.com/recipes/ina-garten/endive-pear-and-roquefort-salad-recipe2-1943971

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