Ingredients
For the dressing:
- 1 shallot, finely chopped
- 1/2 clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons buttermilk
- 1 teaspoon Dijon mustard
- 75 g crumbled Roquefort cheese, or to taste
- sea salt and freshly ground pepper, to taste
- handful of flat-leaf parsley, finely chopped (about 2 tablespoons)
For the salad:
- 2 mini heads romaine lettuce (or a mix of greens such as endive, radicchio and romaine), chopped (300 g)
- 1 cup seedless red grapes, halved (160 g)
- 2 stalks of celery, diced
- 1/4 cup walnut halves, lightly toasted and coarsely chopped (25 g)
Instructions
- In a small bowl, add the shallot, garlic, lemon juice and vinegar, then slowly whisk in olive oil, followed by the buttermilk, mustard, cheese, salt, pepper and parsley. Set aside for a few minutes so that the flavours can develop.
- Meanwhile, prepare the salad. In a large serving bowl, add the lettuce, grapes, celery and half of the toasted walnuts. Pour over the dressing toss well to combine. Sprinkle over the remaining walnuts and serve. Enjoy!.
Nutrition
Notes
- if you don’t have buttermilk, you could try using 2 tablespoons crème fraîche, plus a little cold water to thin.
- If you like your dressing a little richer you could also add a tablespoon of mayonnaise to the original recipe.