Roquefort salad | Cheese Recipes | Jamie Oliver Recipes (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Roquefort salad with warm croutons and lardons

With a kick-ass mustard dressing

Roquefort salad | Cheese Recipes | Jamie Oliver Recipes (2)

With a kick-ass mustard dressing

“Here it is, the ultimate walnut and blue cheese salad, loaded with lovely, quality ingredients ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Jamie Does...ChristmasDinner PartyFrenchPorkLeftovers

Nutrition per serving
  • Calories 595 30%

  • Fat 52.4g 75%

  • Saturates 13.8g 69%

  • Sugars 1.1g 1%

  • Salt 4.51g 75%

  • Protein 19.2g 38%

  • Carbs 11.6g 4%

  • Fibre 1.3g -

Of an adult's reference intake

Recipe From

Jamie Does...

By Jamie Oliver

Tap For Method

Ingredients

  • olive oil
  • 250 g piece higher-welfare smoked bacon , rind removed
  • 2 thick slices sourdough bread , cut into 1cm pieces
  • 4 large handfuls lamb's lettuce, watercress or rocket , washed and spun dry
  • 2 large handfuls radicchio , washed and spun dry
  • 1 large handful shelled walnut halves , sliced
  • 1 bunch fresh chives , finely chopped
  • 100 g Roquefort cheese
  • DRESSING
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie Does...

By Jamie Oliver

Tap For Ingredients

Method

  1. Put a large frying pan on a high heat, and once hot, add a good couple of lugs of olive oil. Cut your bacon into thick 1cm lardons (have a look at the picture – that's roughly the size your croutons and bacon should be), 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.
  2. Put the extra virgin olive oil, red wine vinegar, Dijon mustard and a good pinch of sea salt and black 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. 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.
  3. 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 salad leaves 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.
  4. 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.

Related features

Gorgeous halloumi recipes

What to buy him this Father’s day

Recipe From

Jamie Does...

By Jamie Oliver

Related video

Healthiest salad: Anna Jones

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Roquefort salad | Cheese Recipes | Jamie Oliver Recipes (2024)

FAQs

What does Roquefort go well with? ›

Classic combinations with Roquefort include walnuts (plain or candied), figs, pears and endive. Conway will sometimes serve a wedge made by Gabriel Coulet, his favorite producer, with apricots, peaches or other stone fruits, or any fruit with a sweet-tart combination.

What is Roquefort salad dressing made of? ›

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.

What are the ingredients of Roquefort? ›

Ingredients
  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/2tsp Calcium Chloride.
  • 1 Packet Buttermilk Culture or 1/16-1/8tsp MM100 or Aroma B.
  • 1/16 tsp Pencillium Roqueforti PJ or PV.
  • 1/4 tsp (1.25 ml) Single Strength Liquid Rennet.
  • Cheese Salt.

What do you use Roquefort cheese for? ›

Roquefort cheese works equally well as a pizza topping, in quesadillas, on sandwiches, in casseroles, as a topping for steaks and burgers, baked tarts, roasted vegetables, as a stuffing for everything from peppers to olives, and as the base for a cheese sauce for pasta and gnocchi.

How do the French eat Roquefort? ›

Sauternes, a chunk of Roquefort with some bread and some plump figs. This combination of rich sweet wine, ripe fruit and the salty creamy cheese is a perfect trio of taste sensations. A wonderful way to end a meal.

Why is Roquefort good for you? ›

Ideal for the prevention of osteoporosis. Roquefort is also rich in potassium, essential for enzymatic activity and the regulation of heart rhythm, as well as in zinc, an essential trace element for the skin.

What is the difference between blue cheese and Roquefort salad dressing? ›

Traditional blue cheese dressing is made with a Danish blue cheese that is a little on the dry and crumbly side. Roquefort is a tangier cheese and a little more moist, which means it will hold together better. So simply put – yes, Roquefort dressing is blue cheese dressing, just using a different variety of cheese.

What fungus is in Roquefort? ›

The 'Roquefort cheese' is ripened by growing a specific fungi - Penicillium roqueforti on them, which gives them a particular flavour.

What is the green stuff in Roquefort cheese? ›

Roquefort cellars :

While the cheese rests in these rocky cavities with cool walls, the Penicillium roqueforti awakens in the cavities of the cheese. The blue-green marbling appears in the ivory-white dough.

What does Roquefort mean in French? ›

Roquefort (French pronunciation: [ʁɔkfɔʁ]) is a sheep milk blue cheese from southern France.

Which is better Roquefort or Gorgonzola? ›

Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. See our collection of Cheese Recipes for more ideas on cooking with different types of cheeses.

What cheese is closest to Roquefort? ›

When looking to substitute Roquefort, many cheeses bear a close resemblance. Ranging from mild to pungent in taste, Gorgonzola offers a similar palate and consistency to Roquefort. This Italian classic boasts intricate flavors and great conformity, making it ideal in salads, on steaks or on your cheeseboard.

Should Roquefort cheese be refrigerated? ›

Blue cheeses: Blue cheeses such as Roquefort, Gorgonzola, and Stilton should be wrapped in wax or parchment paper and then in plastic wrap or aluminum foil. Store in the refrigerator, and make sure the cheese is not touching any raw meat or seafood to prevent contamination.

What is a fun fact about Roquefort cheese? ›

The designation Roquefort is protected by French law. Roquefort is one of the oldest known cheeses. It was reportedly the favourite cheese of the emperor Charlemagne, and in France it is called le fromage des rois et des papes (“the cheese of kings and popes”).

What does Roquefort taste like? ›

Roquefort has a tingly pungent taste, a distinct bouquet, and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mold.

What pairs nicely with blue cheese? ›

Traditional pairings for blue cheese include fresh fig, pear and apple slices, dried fruits, walnuts, chutneys, some jams, honey, truffle, chocolate, sherry, ports, stouts and of course wine….

What is the difference between blue cheese and Roquefort blue cheese? ›

There are many strains of P. roqueforti, there are a few listed in the Product Data Sheets from manufacturers CHR Hansen & Danisco posted in our Library. Roquefort is made from sheep's milk whereas Blue Cheese are cow's milk based.

What wine to pair with Roquefort cheese? ›

Roquefort Cheese is the sheep equivalent of Blue Cheese. It's even more savory and salty, and THE go-to pairing is Sauternes.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Errol Quitzon

Last Updated:

Views: 5874

Rating: 4.9 / 5 (59 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Errol Quitzon

Birthday: 1993-04-02

Address: 70604 Haley Lane, Port Weldonside, TN 99233-0942

Phone: +9665282866296

Job: Product Retail Agent

Hobby: Computer programming, Horseback riding, Hooping, Dance, Ice skating, Backpacking, Rafting

Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.