I am saying nothing .... the French are renowned for their cuisine, but so often it is very complex flavours that combine to make dishes and it just becomes to much, and I like highlighting simple ingredients sometimes .... so here is a lovely simple starter to get you in the festive spirit and we will celebrate the French in this dish ... rather than the birds
Roquefort, Roasted Garlic, & Pine Nut Salad with Cranberry Vinaigrette
(serves four to six people)
1 packet of mixed lettuce leaves
1 packet white mushrooms, sliced and sauted with a little olive oil and left to cool
2 carrots, peeled and thinly sliced
1 packet cherry tomatoes, halved
1 english cucumber, sliced thinly
1 bulb of elephant garlic, peeled, sliced and sauted in olive oil till lightly golden and crispy
1 packet pine nuts toasted
1 generous wedge of Roquefort cheese, crumbled
Vinaigrette Dressing:
4 tablespoons cranberry jelly
1 tablespoon olive oil
3 tablespoons balsamic vinegar
Salt and coarse ground black pepper to taste
Assemble all the salad ingredients on a platter, layering lettuce, tomatoes, cucumber and then topping with the mushrooms, gorgonzola, roasted garlic and pine nuts.
To make the dressing simply place in bowl, whisk with a fork to mix well and then drizzle over the salad just as you are about to serve it
15/12/2011
(c) Julia Claire Hill
Roquefort, Roasted Garlic, & Pine Nut Salad with Cranberry Vinaigrette
(serves four to six people)
1 packet of mixed lettuce leaves
1 packet white mushrooms, sliced and sauted with a little olive oil and left to cool
2 carrots, peeled and thinly sliced
1 packet cherry tomatoes, halved
1 english cucumber, sliced thinly
1 bulb of elephant garlic, peeled, sliced and sauted in olive oil till lightly golden and crispy
1 packet pine nuts toasted
1 generous wedge of Roquefort cheese, crumbled
Vinaigrette Dressing:
4 tablespoons cranberry jelly
1 tablespoon olive oil
3 tablespoons balsamic vinegar
Salt and coarse ground black pepper to taste
Assemble all the salad ingredients on a platter, layering lettuce, tomatoes, cucumber and then topping with the mushrooms, gorgonzola, roasted garlic and pine nuts.
To make the dressing simply place in bowl, whisk with a fork to mix well and then drizzle over the salad just as you are about to serve it
15/12/2011
(c) Julia Claire Hill