Salad with Roquefort, warm croutons and bacon.

Salad with Roquefort, warm croutons and bacon.

салат с рокфором..

Olive oil to taste
Smoked bacon, cut the peel 250g.
Unleavened bread, cut into pieces 1 cm 2 pieces.
Corn salad, arugula or watercress, a handful of 4 pieces.
Radicchio leaves, handfuls of 2 pcs.
Walnuts, chopped, 1 handful of pieces.
Chives, finely chopped, a bunch of 1 pc.
Cheese “Roquefort” 100 gr.
Extra virgin olive oil filling 6 tablespoons. l.
Wine (red) vinegar filling 2 tbsp. l.
Dijon mustard filling 1 tbsp. l.
Salt pepper filling taste

Put the pan over high heat, add the olive oil.
Cut the bacon into small pieces 1 cm thick, put in a pan and cook, turning occasionally, about 3 minutes, until it is lightly browned. From it should be heated with a sufficient amount of fat.
Slightly reduce the heat and add the bread pan. Smooth to croutons roasted evenly, and cook about 3 minutes, until the bread absorbs all the fat from the bacon fragrant and lightly browned.
Take a clean jar and add the olive oil, vinegar, mustard, salt and pepper. Close the lid and shake. Try dressing: it should turn sour and not too salty – give extra salt bacon.
Salad should be eaten immediately after serving. Put on a large plate of lettuce, pour the sauce and sprinkle with wonderful mostly walnuts and chives.
Add the croutons and bacon and stir quickly to everything was covered with dressing.
Holding a piece of Roquefort directly above dish, broke it into pieces with a knife. Sprinkle with remaining nuts and onions – and lean!

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