Mixed Green Salad With Roquefort Dressing

By Pierre Franey

Published June 8, 1993

Total Time
5 minutes
Rating
4(165)
Comments
Read comments

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon Dijon mustard

  • ½ cup crumbled Roquefort

  • 4 tablespoons olive or corn oil

  • Salt and freshly ground pepper to taste

  • 8 cups 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
165 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
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

Private comments are only visible to you.

Recipe Tags

or to save this recipe.