The Rouqefort Blue Cheese Wedge Salad
photo by Potagekempcc
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 head iceberg lettuce (Quartered)
- 4 heirloom tomatoes (Brandywine, Quartered)
- 1 large yellow bell pepper (Thin Strips)
- 1 japanese cucumber (Seeded, Sliced Thin)
- 1 cup Roquefort cheese, dressing
- 2 tablespoons cilantro (Finely Chopped)
- 2 tablespoons parsley (Finely Chopped)
- 2 tablespoons chives (Finely Chopped)
- 2 tablespoons tarragon (Finely Chopped)
- 1⁄4 cup Roquefort cheese (crumbled)
- 1 Hass avocado (Sliced Thin)
directions
- Combine Roquefort dressing, fine herbs in a bowl and stir. Season with fine sea salt and white pepper to taste.
- Assemble the salad.
- Place Iceberg lettuce wedges on chilled salad plates. Place 4 quartered Brandywine Tomatoes on each salad. Divide cucumbers and bell peppers around wedges.
- Pour Roquefort dressing over wedges and top with crumbled roquefort cheese. Place avocado slices on top.
- Garnish the salad with Fresh Fine Herbs.
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RECIPE SUBMITTED BY
Potagekempcc
United States