Recipe

Salade Aveyronnaise with Roquefort and Walnuts

French Delight: Roquefort and Walnut Salad from Aveyron

4.2 out of 5

Indulge in the flavors of French cuisine with this Salade Aveyronnaise recipe. This classic dish hails from the Aveyron region of France and combines the richness of Roquefort cheese with the crunch of walnuts, creating a harmonious blend of flavors and textures.

Salad› Salade Aveyronnaise

European cuisine› Western European cuisine› French cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

15 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet

Allergens

Dairy (Roquefort cheese), Nuts (walnuts)

Not suitable for

Vegan, Dairy-free, Nut-free, Paleo, Whole30

Ingredients

4 cups (120g) fresh lettuce leaves 4 cups (120g) fresh lettuce leaves
1 small red onion, thinly sliced 1 small red onion, thinly sliced
1/2 cup (100g) crumbled Roquefort cheese 1/2 cup (100g) crumbled Roquefort cheese
1/2 cup (60g) toasted walnuts 1/2 cup (60g) toasted walnuts
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 20g, 6g
Carbohydrates (total, sugars): 8g, 2g
Protein: 10g
Fiber: 3g
Salt: 0.8g

Preparation

1.
In a large bowl, combine the lettuce leaves and sliced red onions.
2.
In a separate small bowl, whisk together the red wine vinegar, Dijon mustard, extra virgin olive oil, salt, and pepper to make the vinaigrette.
3.
Drizzle the vinaigrette over the lettuce and onions, and toss gently to coat.
4.
Sprinkle the crumbled Roquefort cheese and toasted walnuts over the salad.
5.
Serve immediately and enjoy!

Treat your ingredients with care...

Roquefort cheese — Make sure to crumble the cheese just before serving to preserve its texture and flavor.
Walnuts — Toast the walnuts in a dry skillet over medium heat for a few minutes until they become fragrant. Be careful not to burn them.

Tips & Tricks

For a milder flavor, you can substitute Roquefort cheese with a creamy blue cheese.
Add some fresh herbs like parsley or chives for an extra burst of freshness.
Serve the salad with a crusty baguette to complete the French experience.
If you prefer a sweeter taste, drizzle some honey over the salad before serving.
Experiment with different types of lettuce, such as butter lettuce or arugula, for a unique twist.

Serving advice

Serve the Salade Aveyronnaise as a refreshing appetizer or as a light lunch. Pair it with a glass of crisp white wine to enhance the flavors.

Presentation advice

Arrange the lettuce leaves in a large salad bowl and top them with the vibrant red onions, crumbled Roquefort cheese, and toasted walnuts. Drizzle the vinaigrette over the salad just before serving to keep the lettuce fresh and crisp.