Salad Aveyronnaise

Name: Salad Aveyronnaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 500 grams punnet cherry tomato, halved; 1 garlic clove; 1 serving drizzle extra-virgin olive oil; 5 Tbsps walnut; 3 large handfuls baby spinach or other salad leaves; 1 large handful basil leaves; 200 grams pack bacon lardons; 100 grams Roquefort, cut into chunks with a small, sharp knife; 2 Tbsps sherry vinegar; 4 Tbsps mild-tasting olive oil, such as Filippo Berio

Need a gluten free and primal side dish? Salad Aveyronnaise could be a tremendous recipe to try. One portion of this dish contains around 10g of protein, 36g of fat, and a total of 378 calories. This recipe serves 6. A mixture of sherry vinegar, garlic clove, roquefort, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Put tomatoes in a small roasting tin or dish and crush the garlic directly over them using a garlic crusher. Season, drizzle with oil and roast for about 15 mins at 190C/fan 170C/gas 5, until slightly shrivelled. At the same time and temperature, toast the walnuts until glossy and fragrant, about 10 mins, then chop them roughly. Set everything aside in the fridge until ready to reheat.

Ingredients you will need

Tomato

Walnuts

Garlic

Toast

Cooking Oil

Before serving, heat oven to 110C/fan 90C/gas Put in the tomatoes, still in their dish, and the walnuts, in a dish or on a piece of foil on a baking tray, to keep warm. Toss the spinach and basil together in a large bowl and season lightly.

Ingredients you will need

Tomato

Spinach

Walnuts

Basil

Equipment you will use

Baking Pan

Bowl

Aluminum Foil

Oven

Heat a little oil in a pan and sizzle the lardons for 3-4 mins until just lightly browned.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a piece of foil and keep hot in the oven.

Equipment you will use

Aluminum Foil

Oven

Stir the dressing ingredients together and pour into a pan, which must not be more than lukewarm. Bring to a boil (the vinegar will smell very strong, so stand back), then pour over the salad and toss again to wilt slightly.

Ingredients you will need

Vinegar

Equipment you will use

Frying Pan

Add remaining ingredients to the salad, reserving a few choice crumbs of Roquefort and a scattering of walnuts. Toss and transfer to plates, then top with the remaining cheese and nuts.

Ingredients you will need

Roquefort Cheese

Walnuts

Cheese

Nuts

Equipment

Ingredients

Servings:

500grams

punnet cherry tomato, halved 1

garlic clove 1serving

drizzle extra-virgin olive oil 5Tbsps

walnut 3large handfuls

baby spinach or other salad leaves 1large handful

basil leaves 200grams

pack bacon lardons 100grams

Roquefort, cut into chunks with a small, sharp knife 2Tbsps

sherry vinegar 4Tbsps

mild-tasting olive oil, such as Filippo Berio

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.