This vibrant salad combines the sharp, pungent kick of Roquefort cheese with the creamy richness of ripe avocado and the earthy crunch of toasted walnuts. Built on a bed of crisp romaine and bitter chicory, it&# 226;ÂÂs dressed in a simple yet elegant white wine vinaigrette that ties all the flavors together. The addition of fresh scallions provides a mild oniony bite, balancing the richness of the cheese and oil. ItâÂÂs a sophisticated dish that feels indulgent yet fresh, perfect for a light lunch, a brunch centerpiece, or as a flavorful side to grilled meats. Despite its complex flavor profile, it comes together quickly, making it an excellent choice for weeknight dinners or entertaining guests who appreciate bold, Mediterranean-inspired tastes.
Walnut & Roquefort Salad
Description
This vibrant salad combines the sharp, pungent kick of Roquefort cheese with the creamy richness of ripe avocado and the earthy crunch of toasted walnuts. Built on a bed of crisp romaine and bitter chicory, it&# 226;ÂÂs dressed in a simple yet elegant white wine vinaigrette that ties all the flavors together. The addition of fresh scallions provides a mild oniony bite, balancing the richness of the cheese and oil. ItâÂÂs a sophisticated dish that feels indulgent yet fresh, perfect for a light lunch, a brunch centerpiece, or as a flavorful side to grilled meats. Despite its complex flavor profile, it comes together quickly, making it an excellent choice for weeknight dinners or entertaining guests who appreciate bold, Mediterranean-inspired tastes.Ingredients
Directions
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Toast walnuts in a heavy skillet over medium heat, stirring frequently, until golden and fragrant, about 5 to 8 minutes.
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Remove walnuts from the skillet and set aside to cool.
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In a small bowl, whisk together the white wine vinegar, freshly ground pepper, and salt.
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While whisking continuously, slowly drizzle in the olive oil in a thin, steady stream until the dressing is smooth and emulsified.
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Slice the avocado and immediately dip the slices in lemon juice to prevent browning.
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In a large salad bowl, combine the torn romaine, chicory, avocado slices, chopped scallions, crumbled Roquefort cheese, and cooled toasted walnuts.
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Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
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Taste and adjust seasoning with additional salt or pepper if needed.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 725.5kcal
- % Daily Value *
- Total Fat 75.0g116%
- Saturated Fat 8.3g42%
- Cholesterol 0.0mg0%
- Sodium 1220.6mg51%
- Total Carbohydrate 10.7g4%
- Dietary Fiber 5.2g21%
- Sugars 2.0g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the avocado from browning before serving, slice it just before assembling the salad and toss it gently with a little lemon juice.
If you prefer a milder cheese, you can substitute Roquefort with Gorgonzola or blue cheese crumbles.
For a vegan version, omit the Roquefort cheese or use a vegan blue cheese alternative.
Toasting the walnuts enhances their flavor and crunch; watch them closely as they can burn quickly.
