Roquefort Salad with Warm Croutons and Bacon
Author: April | Food n' Focus
  • Olive Oil
  • 8 ounces bacon
  • 2 thick slices sourdough bread , cut into ½" pieces
  • 4 large handfuls spring mix
  • 2 large handfuls radicchio
  • 1 large handful shelled walnut halves, roughly chopped
  • 1 bunch fresh chives, finely chopped
  • 4 ounces Roquefort cheese
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  1. Put a large frying pan on a high heat, and once hot, add around 2 tablespoons olive oil. Cut your bacon into ½" pieces, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you’ve got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they are crisp and golden.
  2. Put the extra virgin olive oil, red wine vinegar, Dijon mustard and a pinch of sea salt and black pepper into a clean jar. Return the lid to the jar and give it a shake. Check the flavor of the dressing to make sure it is salted well.
  3. Put the spring mix and radicchio on a large platter and pour over the dressing. Scatter over most of your walnuts and chives and all the croutons and bacon. Quickly mix it all up with your clean hands or tongs so that every single leaf is coated.
  4. Use the tip of a knife to crumble off little bits of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height and serve immediately.
Recipe by Food n' Focus - Food, Travel, Photography at