Roquefort Vinaigrette Recipes

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ROQUEFORT DRESSING



Roquefort Dressing image

This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!

Provided by L.R. Fay

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Blue Cheese Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 5

2 cups mayonnaise
1 ½ cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

Steps:

  • In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 2.8 g, Cholesterol 24.1 mg, Fat 26.4 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 457.6 mg, Sugar 1.7 g

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
1 egg yolk*, at room temperature
3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

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 VINAIGRETTE



Roquefort Vinaigrette image

Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try: Classic Vinaigrette, Tomato Vinaigrette

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 7

3 tablespoons walnut oil
3 tablespoons sunflower oil
2 tablespoons tarragon vinegar
1/3 cup finely crumbled Roquefort cheese
1 teaspoon chopped tarragon leaves
2 to 3 dashes Worcestershire sauce
Coarse salt and freshly ground pepper

Steps:

  • In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsified and well combined; season with salt and pepper. Serve.

ENDIVE, ORANGE & ROQUEFORT SALAD



Endive, Orange & Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 head Belgian endive
1/4 cup walnut halves, toasted (see Cook's Note)
2 ounces French Roquefort cheese, 1/2-inch-diced
1/2 sweet red apple, unpeeled, cored and medium-diced
2 ounces baby arugula
1/2 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE



Mixed Green Salad with Roquefort Vinaigrette image

Provided by Tom Seawell

Categories     Salad     Leafy Green     Tomato     Side     No-Cook     Vegetarian     Low Cal     Blue Cheese     Dried Fruit     Pecan     Spring     Bon Appétit     San Francisco     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

8 cups mixed baby greens
8 ounces plum tomatoes, seeded, diced
4 green onions, chopped
1/4 cup dried cranberries or dried currants
1/2 cup chopped pecans, toasted
1/2 cup plus 1 tablespoon olive oil
3 tablespoons raspberry vinegar or red wine vinegar
1/2 cup crumbled Roquefort cheese (about 2 ounces)

Steps:

  • Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

EVELYN'S ORIGINAL ROQUEFORT DRESSING



Evelyn's Original Roquefort Dressing image

For an easy dressing you can add on anything from salads to potatoes, try this recipe. It is so quick to whip up a batch and it stores in the refrigerator for a long time.-Evelyn Skaggs, Nixa, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield about 1 pint.

Number Of Ingredients 10

1 cup sour cream
1/2 cup Miracle Whip
1 teaspoon tarragon vinegar
1 teaspoon Worcestershire sacue
1 teaspoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon hot pepper sauce
1 cup (4 ounces) crumbled blue cheese

Steps:

  • In a bowl, combine all ingredients. Cover and store in the refrigerator.

Nutrition Facts : Calories 89 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 271mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

  • In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  • For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  • In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE



Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette image

You will enjoy this salad full of lively and inviting flavors which comes from the Al Biernat's Restaurant in Dallas, TX.

Provided by Bev I Am

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup walnut halves, toasted
8 ounces sliced bacon
3 pears, sliced (Bosc work best)
nonstick vegetable cooking spray
2 cups ruby port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar
12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese

Steps:

  • Preheat oven to 350°F
  • Spread walnuts on baking sheet.
  • Bake until toasted, about 5 minutes.
  • Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes.
  • Using slotted spoon, transfer bacon to paper towels to drain.
  • Coarsely chop bacon.
  • Prepare barbecue (medium heat) or preheat broiler.
  • Cut pears into 1/4-inch slices and spray lightly with nonstick spray.
  • Grill or broil pear slices until brown in spots, about 2 minutes per side.
  • Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes.
  • Strain into large bowl; cool.
  • Whisk oil and vinegar into Port.
  • Season with salt and pepper.
  • Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat.
  • Divide among plates and serve.

Nutrition Facts : Calories 795.3, Fat 65.8, SaturatedFat 11.8, Cholesterol 25.7, Sodium 324.3, Carbohydrate 27.1, Fiber 3.9, Sugar 14.8, Protein 7.9

SALAD WITH ROQUEFORT/TARRAGON VINAIGRETTE



Salad With Roquefort/Tarragon Vinaigrette image

Very tasty salad that comes across as "fancy". Easy enough for everyday but good enough to impress company. Men really like this one!

Provided by LAURIE

Categories     Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 slices bacon, diced
5 tablespoons vegetable oil
2 garlic cloves, halved
1 cup French bread cubes
1 head curly endive lettuce, torn into bite-sized pieces
1 1/2 ounces Roquefort cheese, crumbled
1 tablespoon minced fresh chervil (or parsley)
1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar
1 tablespoon minced fresh tarragon
salt
fresh ground pepper
2 tablespoons olive oil
2 tablespoons vegetable oil

Steps:

  • Fry bacon in heavy, medium skillet over medium high heat until crisp.
  • Remove using slotted spoon and drain on paper towels.
  • Pour off all but 1 tbs fat from skillet.
  • Add oil and garlic and cook over medium high heat until garlic starts to color.
  • Remove and reserve garlic.
  • Add bread cubes to skillet and fry on all sides until golden brown.
  • Remove, using slotted spoon and drain on paper towels.
  • Rub croutons on all sides with reserved garlic.
  • For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
  • Whisk in oils in a thin stream.
  • Toss endive with the vinegrette in a large bowl.
  • Add bacon, croutons and cheese and mix gently.
  • Srpinkle with chervil.
  • Serve immediately.

Nutrition Facts : Calories 597, Fat 46.1, SaturatedFat 9.9, Cholesterol 25, Sodium 755.8, Carbohydrate 35.5, Fiber 5.8, Sugar 0.6, Protein 11.9

CLASSIC VINAIGRETTE



Classic Vinaigrette image

This simple, flavorful vinaigrette from chef Michel Roux's "Sauces" cookbook will quickly become your go-to salad dressing.Also Try: Roquefort Vinaigrette, Tomato Vinaigrette

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 4

1 teaspoon strong Dijon mustard
Coarse salt and freshly ground pepper
1 tablespoon red- or white-wine vinegar
3 tablespoons peanut, sunflower, or grapeseed oil

Steps:

  • Place mustard in a medium bowl; season with salt and pepper and whisk to combine. Slowly whisk in vinegar.
  • Whisk in oil in a slow, steady stream until emulsified. Season with salt and pepper and add a splash or two of vinegar if necessary. Vinaigrette may be kept in an airtight container, refrigerated, for up to 1 week.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES, AND ROQUEFORT VINAIGRETTE



Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette image

Categories     Salad     Berry     Cheese     Leafy Green     Pork     Blue Cheese     Dried Fruit     Cherry     Bacon     Winter     Lettuce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 ounces)

Steps:

  • Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
  • Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.

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