R E C I P E S

Lettuce Salad with Roquefort and Walnuts

By Edward Behr

When I serve a lettuce salad, I almost always put it between the main course and cheese, if any. There’s no compelling reason why (that’s simply what my parents did), but in the case of this salad, serving it after the main course makes sense, and then no separate cheese course is needed. The interest in this salad is partly textural. The best butterhead lettuces, also called Boston (though that may strictly describe just one variety, also known as Tennis Ball), have a velvety tenderness that underlines the creaminess of the blue cheese, while the endive provides a contrasting, refreshing crunch. In place of Roquefort, which in stores is sometimes past peak, you can use another blue cheese, but choose a softer, sweeter kind and not a drier, nutty one.

 

3 ounces (85 gr) Roquefort cheese

½ to ¾ cup (120 to 180 ml) heavy cream

meats from 4 or 5 walnuts, very finely chopped

1 tablespoon finely cut fresh chives

black pepper

1 tablespoon white-wine or cider vinegar

salt

velvety butterhead lettuce

Belgian endive, in crosswise slices, or mâche

 

Mash the cheese roughly with a fork, and combine it with ½ cup (120 ml) of cream, the walnuts, chives, and freshly ground pepper. Just before serving, add the vinegar and thin as needed with additional cream. Taste and add salt, if needed. Toss the greens with the dressing — not all may be needed, depending on the greens and their quantity. Serves 4 to 6.

From The Art of Eating Cookbook