by Raymond Blanc

This delicious salad it the perfect accompaniment with the Saint Agur blue cheese soufflé by Raymond Blanc

Recipe © Raymond Blanc / Photograph © Chris Terry

Prep Time 15 Minutes
Cook Time NA Minutes
Serves 4
Method
  1. For the salad

    In a large bowl, mix together the salad ingredients.

  2. For the walnut vinaigrette

    In a medium bowl, whisk all the dressing ingredients together by hand.

    Taste and adjust the seasoning if necessary.

  3. To serve

    Dress the salad with the walnut dressing.

    Arrange the salad on one side of each plate, leaving room for the soufflé.

    Scatter with toasted walnuts and the Saint Agur blue cheese.

INGREDIENTS

For the salad

1 Granny Smith apple, cut into quarters, core removed and thinly sliced

3 celery sticks, peeled, cut into small slices

8 celery leaves (optional)

4 handfuls mixed salad leaves (a bitter chicory or radicchio is best)

 

For the walnut vinaigrette

20g walnut oil

20g grapeseed oil

12g white wine vinegar

1 pinch sea salt

1 pinch black pepper, freshly ground

 

To serve

8 walnuts, toasted and crushed

20g Saint Agur blue cheese, cut to 1cm dice

PRODUCT

View Method

Recipe Method

  1. For the salad

    In a large bowl, mix together the salad ingredients.

  2. For the walnut vinaigrette

    In a medium bowl, whisk all the dressing ingredients together by hand.

    Taste and adjust the seasoning if necessary.

  3. To serve

    Dress the salad with the walnut dressing.

    Arrange the salad on one side of each plate, leaving room for the soufflé.

    Scatter with toasted walnuts and the Saint Agur blue cheese.

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