Recreate Rockpool Bar and Grill's spring staple, Baby Cos Salad with Walnuts, Bacon, Tomato, and Roquefort Dressing. Perfect to serve as a side or starter to your next meal.
- For the salad
- 2 heads of washed baby cos
- 8 rashes bacon, grilled
- 120g toasted walnuts, roughly crushed
- 160g celery, thinly sliced on the angle
- 16 cherry tomatoes, cut into quarters
- 1 lemon
- 4tbls Roquefort dressing
- 140g Roquefort, crumbled
- Picked and washed chervil leaves
- Extra virgin olive oil
- For the Roquefort dressing
- 100g Roquefort cheese
- 125g crème fraiche
- 100g mayonnaise
For the salad
Cut the heads of cos into 4 and arrange 2 pieces per plate. Season the leaves with salt, pepper and some extra virgin olive oil. Spoon over blue cheese dressing. Mix all other ingredients into a bowl and dress with oil, salt and pepper and the juice from the lemon. Spread over cos and serve.
For the Roquefort dressing
Gently warm the Roquefort in a saucepan until it just starts to soften, add the crème fraiche and whisk to combine then allow to cool. Once fully cooled whisk through the mayonnaise and check for seasoning.