Roquefort Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 2 heads boston lettuce, to make 4 quarts of torn greens (also known as butter lettuce)
• 3 ounces roquefort cheese, crumbled (or more to taste)
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dry mustard
• 3 1/2 tablespoons red wine vinegar
• 2/3 cup canola oil

Recipe

• 1 pull whole leaves from core of lettuce, tearing off and discarding any brown edges.
• 2 wash carefully under the faucet to remove any dirt;let drain about 5 minutes in a colander.
• 3 shake off excess water and wrap loosely in paper toweling and store in refrigerator to crisp.( since these leaves are delicate, tear them just before serving).
• 4 to make the salad dressing, combine the crumbled cheese,salt, pepper, and dry mustard in a screw-top jar.
• 5 gradually whisk in the vinegar to blend the other ingredients, then add the oil and shake until well combined.the salad can be prepared in advance to this point. serve within a few hours.
• 6 when ready to serve, tear the lettuce into rather large pieces, leaving the smaller leaves whole; put into the salad bowl.
• 7 shake the dressing to blend, then pour over the leaves.
• 8 toss gently to coat the leaves, place on individual plates and serve immediately.