Baby Cos Salad with Walnuts, Bacon, Tomato, and Roquefort Dressing

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.


You may also like