Golden And Long Beet Salad With Roquefort Recipes

ENDIVE, PEAR, AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS

Steps:

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• Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
• Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
• For the dressing:
• Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
• For the salad:
• Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
• Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!

PEAR AND ROAST BEETS WITH ROQUEFORT

Steps:

• Preheat oven to 375 degrees. Trim the stems from the beets. Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork. Cool and slip off their skins.
• While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Remove, cool and chop coarsely.
• Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning.
• Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate. Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.

RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
• Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
• Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
• Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
• Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.