The Roquefort croutons in this recipe are utterly delicious with all manner of salads, or serve them alongside bowls of winter squash-based soups, too.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F.
Brush baguette slices with 2 teaspoons olive oil, transfer to a baking sheet and bake until crisp and golden to make croutons, about 8 minutes; let cool slightly.
Meanwhile, put cheese, butter and pepper into a small bowl and mash well with a fork to combine.
Spread croutons generously with cheese-butter mixture; set aside.
Put vinegar, shallots, pepper and salt into a small bowl and whisk together.
Slowly drizzle in 2 tablespoons olive oil and walnut oil while whisking constantly to make a vinaigrette. Set aside.
Preheat broiler.
Toast croutons until cheese is bubbly, 1 to 2 minutes.
Put escarole, radicchio, watercress, arugula, pears, walnuts, vinaigrette and pepper into a large bowl and gently toss to combine.
Transfer salad to plates and serve with Roquefort croutons.
Nutritional Info
Serving Size
Calories
400
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.