Salad Aveyronnaise

Author Topic: Salad Aveyronnaise  (Read 431 times)

Offline Nujhat Anjum

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Salad Aveyronnaise
« on: December 07, 2016, 12:11:42 PM »
Ingredients

    500g punnet cherry tomato, halved
    1 garlic clove
    drizzle extra-virgin olive oil
    5 tbsp walnut
    Walnuts

    3 large handfuls baby spinach
    Spinach

    or other salad leaves
    large handful basil
    Basil

    leaves
    200g pack bacon
    Bacon

    lardons
    100g Roquefort, cut into chunks with a small, sharp knife

For the vinaigrette

    2 tbsp sherry vinegar
    4 tbsp mild-tasting olive oil
    olive oil

    , such as Filippo Berio

Method

    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 ΒΌ 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.