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Roquefort salad with warm croutons and lardons


  • olive oil
  • 250 g piece smoked bacon , rind removed
  • 2 thick slices sourdough bread , cut into 1cm pieces
  • 4 large handfuls lamb's lettuce, watercress or rocket , washed and spun dry
  • 2 large handfuls radicchio , washed and spun dry
  • 1 large handful shelled walnut halves , sliced
  • 1 bunch fresh chives , finely chopped
  • 100 g Roquefort cheese


6 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard


Put a large frying pan on a high heat, and once hot, add a good couple of lugs of olive oil. Cut your bacon into thick 1cm lardons, and add to the pan. Fry until golden, stirring occasionally. Turn the heat down and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until golden.

Put all of the dressing ingredients, a good pinch of sea salt and black pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you’ve got the balance right. 

Put your salad leaves on a big platter, tear in the radicchio, then pour over the dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.

Use the tip of a knife to crumble off little pieces of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in. Enjoy!