I love this Salad as a side dish or an appetizer or just by itself. When it arrives at the table it’s usually gone in seconds. The saltiness of the cheese in combination with the mustard vinaigrette and the bitterness of the radicchio make it incredibly delicious.
4 handful of mâche lettuce (washed and dried)
2 handfuls of radicchio (washed and dried)
1 red onion (sliced)
100 g roquefort cheese
1 Tbsp of micro greens or chives
2 thick slices of bread cut into small cubes
1 Tbs olive oil
1/4 cup of olive oil
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
Salt and pepper
- Place the washed lettuce and sliced red onion in a large salad bowl.
- Preheat a sauté pan. Add the bread and sprinkle with olive oil. Toss until most of the bread is coated with olive oil. Cook over high to medium heat jostling the breadcrumbs from time to time until golden brown about 5 minutes.
- In the meantime prepare the dressing: place all ingredients in a jar with a lid or salad dressing maker shake well and add salt and pepper ( since the cheese is already very salty be careful with putting adding much salt to the dressing s as the cheese is already very salty)
- Place the warm croutons on the salad, crumble big chunks of cheese into it, pour the dressing over the salad, toss it, sprinkle micr-ogreens or chives over it, and serve it.