Salade Verte

Oct 8, 2013

Salade Verte_GSalad Ingredients:
4 strips good-quality bacon, uncooked, cut into small pieces
2 ounces Roquefort cheese, crumbled
½ cup green apple, cut into matchsticks (skin on)
¼ cup toasted walnuts, coarsely chopped
6 ounces soft-leafed lettuce, such as mache or butter lettuce, or a spring mix

Vinaigrette Ingredients:
2 tablespoons good quality red wine vinegar
1 tablespoon Dijon mustard
⅓ cup walnut oil
Salt and pepper

Sauté the bacon pieces until crisp. Drain on paper towels. Assemble the salad by arranging a bed of lettuce (either on a platter or individual plates). Arrange bacon, Roquefort, apple sticks, and walnuts atop the lettuce.

To make the vinaigrette, whisk together the vinegar and mustard. Slowly drizzle in a little walnut oil, whisking constantly. Continue to add the walnut oil, as you whisk, until the oil is incorporated. Taste the vinaigrette and adjust seasoning to taste with salt and pepper. Drizzle lightly over composed salad.

Chez Cherie
1401 Foothill Blvd., La Cañada Flintridge 91011 or 818.952.7217

Salade Verte with toppings sprinkled on top

Salade Verte with toppings sprinkled on top

Upcoming Classes:
Sauce Sorcery, Oct. 22nd
Autumn Flavors, Oct. 29th
Trader Joe’s class, Nov. 5th
Tapas Party, Hands-On!, Nov. 12th
Thanksgiving 101, Nov. 19th
All classes begin at 6:30 p.m. See full details here

Salade Verte

Salade Verte with toppings placed in sections



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