One of the most delicious salads, offered at many Paris bistros and throughout the countryside. Good with a ripe pear on the side or cut into cubes and added to the mix.
Recipe information
Yield
makes 4 servings
Ingredients
10 or 15 walnuts or about 1/4 cup sliced almonds (blanched or not)
About 1/2 pound lettuce and/or other greens, preferably a mixture
About 1/2 cup Vinaigrette (page 600)
1/4 pound ripe Roquefort or other soft blue cheese, like Stilton or Gorgonzola
Minced fresh chervil or parsley leaves or chives for garnish, optional
Preparation
Step 1
Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until fragrant, about 3 minutes. Set aside.
Step 2
Toss the lettuce with the vinaigrette, then toss in the walnuts and cheese. Garnish if you like and serve.
The Best Recipes in the World by Mark Bittman. Ā© 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
