Of all blue cheeses, roquefort will always remain my favourite. I will take a small slice of stilton – or even better, stichelton – at Christmas, or maybe a thick wedge of sweetly savoury fourme d’ambert when in a good French restaurant. And I am very fond of a fine and creamy gorgonzola or dolcelatte, from time to time. But roquefort, the king of blue cheeses, takes the biscuit.
Anyway, here is a very fine, very simple salad: all at once fresh, crisp, salty, sweet and fragrantly oily – and just perfect when using roquefort that is cool and crumbly. Use either the red-leafed or traditional white chicory, here.
Serves 2
chicory 2-3 heads, separated into leaves and put to soak in iced water
pear 1 large, ripe, peeled and thinly sliced
roquefort 100-125g, crumbled
lemon juice a squeeze
walnut oil 2-3 tbsp
freshly ground black pepper
Dry the chicory leaves (a spinner is best here) and neatly arrange on a serving dish, inner curved sides uppermost. Evenly distribute the pear in and among the leaves, crumble over the cheese and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over the pepper. Serve forthwith.
From The Good Cook by Simon Hopkinson (Ebury, £30)
March 29, 2021 at 02:00PM
https://ift.tt/3m4KYZE
Simon Hopkinson's roquefort, pear and chicory salad with walnut oil - The Guardian
https://ift.tt/3ekeW79
salad
No comments:
Post a Comment