Salad With Roquefort/Tarragon Vinaigrette Recipe

Name: Salad With Roquefort/Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, diced; 5 tablespoons vegetable oil; 2 garlic cloves, halved; 1 cup French bread cubes; 1 head curly endive lettuce, torn into bite-sized pieces; 1 12 ounces Roquefort cheese, crumbled; 1 tablespoon minced fresh chervil (or parsley); 1 tablespoon fresh lemon juice; 1 tablespoon sherry wine vinegar; 1 tablespoon minced fresh tarragon; salt; fresh ground pepper; 2 tablespoons olive oil; 2 tablespoons vegetable oil

Servings: persons

4 slices bacon, diced
5 tablespoons vegetable oil
2 garlic cloves, halved
1 cup French bread cubes
1 head curly endive lettuce, torn into bite-sized pieces
1 12 ounces Roquefort cheese, crumbled
1 tablespoon minced fresh chervil (or parsley)
1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar
1 tablespoon minced fresh tarragon
salt
fresh ground pepper
2 tablespoons olive oil
2 tablespoons vegetable oil

1
Fry bacon in heavy, medium skillet over medium high heat until crisp.
2
Remove using slotted spoon and drain on paper towels.
3
Pour off all but 1 tbs fat from skillet.
4
Add oil and garlic and cook over medium high heat until garlic starts to color.
5
Remove and reserve garlic.
6
Add bread cubes to skillet and fry on all sides until golden brown.
7
Remove, using slotted spoon and drain on paper towels.
8
Rub croutons on all sides with reserved garlic.
9
For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
10
Whisk in oils in a thin stream.
11
Toss endive with the vinegrette in a large bowl.
12
Add bacon, croutons and cheese and mix gently.
13
Srpinkle with chervil.
14
Serve immediately.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 slices bacon, diced, 5 tablespoons vegetable oil, 2 garlic cloves, halved, 1 cup French bread cubes, and more.

Yes, Salad With Roquefort/Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad With Roquefort/Tarragon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions