Roquefort Salad

1. 1

   Pull whole leaves from core of lettuce, tearing off and discarding any brown edges.

2. 2

   Wash carefully under the faucet to remove any dirt;let drain about 5 minutes in a colander.

3. 3

   Shake off excess water and wrap loosely in paper toweling and store in refrigerator to crisp.

4. 4

   ( Since these leaves are delicate, tear them just before serving).

5. 5

   To make the salad dressing, combine the crumbled cheese,salt, pepper, and dry mustard in a screw-top jar.

6. 6

   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.

7. 7

   Serve within a few hours.

8. 8

   When ready to serve, tear the lettuce into rather large pieces, leaving the smaller leaves whole; put into the salad bowl.

9. 9

   Shake the dressing to blend, then pour over the leaves.

10. 10

    Toss gently to coat the leaves, place on individual plates and serve immediately.

No additional tips available.