Salad Aveyronnaise

Recipe uploaded by

Orlando Murrin

2 ratings

Recipe by Orlando Murrin

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1. Put tomatoes in a small roasting tin or dish and crush the garlic directly over them using a garlic crusher. Season, drizzle with oil and roast for about 15 mins at 190C/fan 170C/gas 5, until slightly shrivelled. At the same time and temperature, toast the walnuts until glossy and fragrant, about 10 mins, then chop them roughly. Set everything aside in the fridge until ready to reheat.
2. Before serving, heat oven to 110C/fan 90C/gas ¼ Put in the tomatoes, still in their dish, and the walnuts, in a dish or on a piece of foil on a baking tray, to keep warm. Toss the spinach and basil together in a large bowl and season lightly.
3. Heat a little oil in a pan and sizzle the lardons for 3-4 mins until just lightly browned. Transfer to a piece of foil and keep hot in the oven.
4. Stir the dressing ingredients together and pour into a pan, which must not be more than lukewarm. Bring to a boil (the vinegar will smell very strong, so stand back), then pour over the salad and toss again to wilt slightly. Add remaining ingredients to the salad, reserving a few choice crumbs of Roquefort and a scattering of walnuts. Toss and transfer to plates, then top with the remaining cheese and nuts.

Per serving

297 kcalories, protein 10g, carbohydrate 4g, fat 27 g, saturated fat 8g, fibre 2g, salt 2 g

Latest comments and suggestions

• Nicola

  18 December 2007

  Nicola rated and commented on this recipe

  

  I prepared this salad for a dinner party starter and it went down a treat. The warm dressing wilts the spinach and the mixture of flavours is perfect.

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• Neppy

  29 October 2009

  Neppy rated and commented on this recipe

  

  This was a lovely starter, which I made for French friends who were visiting. They loved it, and passed it as 'authentically French'.

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Ingredients

• 500g punnet cherry tomatoes , halved
• 1 garlic clove
• drizzle extra-virgin olive oil
• 5 tbsp walnuts
• 3 large handfuls baby spinach or other salad leaves
• large handful basil leaves
• 200g pack bacon lardons
• 100g Roquefort , cut into chunks with a small, sharp knife

For the vinaigrette

• 2 tbsp sherry vinegar
• 4 tbsp mild-tasting olive oil , such as Filippo Berio

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 500g punnet cherry tomatoes , halved
• 1 garlic clove
• drizzle extra-virgin olive oil
• 5 tbsp walnuts
• 3 large handfuls baby spinach or other salad leaves
• large handful basil leaves
• 200g pack bacon lardons
• 100g Roquefort , cut into chunks with a small, sharp knife

For the vinaigrette

• 2 tbsp sherry vinegar
• 4 tbsp mild-tasting olive oil , such as Filippo Berio

Per serving

297 kcalories, protein 10g, carbohydrate 4g, fat 27 g, saturated fat 8g, fibre 2g, salt 2 g

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