Rating: 4 stars
5887 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5887
  • 5 star values: 0
  • 5,887 Ratings

Roasted cherry tomatoes are key to the sweet, flavorful dressing that tops this hearty salad. Slideshow:  More Green Salad Recipes 

Ryan Angulo
April 2015

Gallery

© Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
4 to 6
Advertisement

Ingredients

PICKLED MUSTARD SEEDS
DRESSING
SALAD

Directions

Pickle the mustard seeds
  • In a small saucepan, combine the mustard seeds and vinegar and bring to a boil. Remove the saucepan from the heat and let stand for 1 hour.

    Advertisement
Make the dressing
  • Preheat the oven to 450°. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients; puree until smooth.

Instructions Checklist
Instructions Checklist
Make the salad
  • In a small skillet, cook the bacon over moderate heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain. In a small bowl, blend the blue cheese with the crème fraîche until smooth. Dollop the mixture onto plates and spread slightly. In a large bowl, toss the lettuce with half of the dressing and season with salt and pepper. Arrange the lettuce on top of the blue cheese mixture. Garnish with the pickled mustard seeds, bacon and chives. Serve the remaining dressing on the side.

Make Ahead

The dressing can be refrigerated for 3 days.

Suggested Pairing

Medium-bodied Picpoul de Pinet from the south of France is a great salad wine.

Advertisement
Advertisement