SALAD WITH A ROQUEFORT DRESSING

This Salad is from a very old recipe book by Pepita Aris  SPANISH cooking.  It is a firm favorite of ours, and it is a regular with guests.  The dressing is so rich and tasty, you could almost use it as a sauce with, steak.   Serve with crusty bread to mop up the dressing.

PEACH TOMATO AND BASIL SALAD

VIETNAMESE CUCUMBER SALAD

INGREDIENTS

1 or 2 Cos lettuce cut across in broad widths
1 hard boiled egg peeled and chopped
25gf shredded Serrano ham

for the dressing

2 tablespoons crumbled Roquefort cheese
2 tablespoons double cream
2 tablespoons white wine vinegar
6-8 tablespoons Olive oil
Black pepper
a pinch of Paprika

METHOD

Arrange the lettuce on a wide shallow bowl or on a large serving plate.  Whisk together the cheese, double cream, and the white wine vinegar. Now start adding the olive oil, mix well. Season to taste and add the paprika.

Pour over the salad, toss, then scatter the chopped egg and the Serrano ham.

Scatter over the pomegranate seeds

Serve with plenty of bread and sunshine