Salade Auvergnate Recipe

I adore the mélange of flavors and textures in Salade Auvergnate. The salad greens—frisée, escarole, and endive—provide a crisp and slightly bitter counterpoint to the salad’s creamy richness, thanks to chunks of Bleu d’Auvergne cheese.

That wonderful cheese, a creamy, yet assertively flavored, blue cheese made in the Auvergne region of France, is found in most versions of this salad. I like to add walnuts for both crunch and flavor, and the dressing brings the salad together beautifully.

It’s a simple and unfussy assembly, and the salad is nutritionally balanced and perfect for any meal.

Ingredients

Mixed Salad Greens:
Full of fiber, vitamins, and antioxidants; provides a fresh, crisp foundation.

Walnuts:
Provides protein and healthy fats; contributes an element of crunch as well as nutty flavor.

Bleu d’Auvergne Cheese:
Delivers a smooth texture and a zesty flavor; is a good source of calcium and protein.

Bacon Lardons:
Provides a smoky, savory component; very high in protein and fat.

Sherry Vinegar:
Introduces acidity and depth; raises flavor profile with a delicate sweetness.

Olive Oil:
Monounsaturated fats that are good for the heart; make the dressing smooth.

Ingredient Quantities

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• 4 cups mixed salad greens (such as frisée, escarole, and endive)
• 1/2 cup walnuts, toasted and roughly chopped
• 1/2 cup Bleu d’Auvergne cheese, crumbled
• 1/2 cup cooked bacon lardons
• 2-3 tablespoons sherry vinegar
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 4 slices country bread, cut into cubes and toasted (optional)

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Instructions

1. In a large serving bowl, combine the salad greens, which are mixed, ensuring they are washed and dried thoroughly.

2. Whisk together the sherry vinegar, Dijon mustard, minced garlic, and finely chopped shallot in a small bowl until well combined.

3. While whisking constantly to produce a smooth vinaigrette, add the olive oil to the vinegar mixture in a slow, steady stream.

4. Add salt and freshly ground black pepper to taste to the vinaigrette to make it an ideal complement to the salad.

5. Over the mixed greens salad, pour the vinaigrette and toss gently to evenly coat the leaves.

6. To the salad, add the cooked bacon lardons, crumbled Bleu d’Auvergne cheese, and toasted walnuts.

7. The ingredients should be gently tossed together, with the utmost care taken to ensure the toppings are evenly distributed throughout the salad.

8. If you want added texture and flavor in your salad, you might consider adding toasted cubes of country bread.

9. Sample the salad and tweak the seasoning with extra salt or pepper if need be.

10. Immediately serve the Salade Auvergnate as a starter or a light main course. Enjoy!

Equipment Needed

1. Large serving bowl
2. Salad spinner or colander (for washing and drying greens)
3. Small mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Chef’s knife
7. Cutting board
8. Garlic press or microplane (for mincing garlic)
9. Wooden spoon or salad tongs (for tossing salad)
10. Baking sheet (if toasting bread cubes in the oven)

FAQ

• Q: Can I use a different type of blue cheese instead of Bleu d’Auvergne?Q: Is it possible to substitute another kind of blue cheese for Bleu d’Auvergne?

  A: Yes, you can substitute Bleu d’Auvergne with another blue cheese like Roquefort or Gorgonzola if desired.

• Q: What can I use if I don’t have sherry vinegar?If you cannot find sherry vinegar, use red wine vinegar or apple cider vinegar for a similar flavor profile.
• Q: How do I toast the walnuts for the salad?A: To toast walnuts, spread them in a single layer on a baking sheet and place in a preheated 350°F (175°C) oven for 8-10 minutes, stirring occasionally, until golden and fragrant.
• Q: Can the bacon lardons be omitted?Yes, the bacon lardons can be omitted or replaced with plant-based bacon bits for a vegetarian version.
• Q: Is there an alternative to using Dijon mustard in the dressing?You can use whole grain mustard or yellow mustard instead of Dijon mustard, although the flavor may be altered somewhat.
• Q: How do I prepare the country bread cubes?A: Slice the bread into small cubes, drizzle them with olive oil, and toast them in the oven or a skillet until they are golden and crispy.
• Q: Can I prepare the dressing in advance?Q: Can the dressing be made in advance, and if so, how should it be stored, and for how long, before going bad?

  A: Yes, the dressing can be made in advance and stored in the refrigerator for up to a week. Stir or shake well before using.

Substitutions and Variations

Bleu d’Auvergne cheese: swap with Roquefort or Gorgonzola cheese for a like blue cheese flavor.
Bacon lardons: use pancetta or diced smoked ham in their place for a smoky flavor alternative.
Sherry vinegar: substitute with red wine vinegar or apple cider vinegar.
Walnut oil: swap it in for olive oil to achieve a nutty flavor that marries well with the salad.
Substitute a red onion for shallots in recipes that call for the latter, and you will have an onion that offers a flavor, and a profile that, while not identical to shallots, is close enough that you won’t notice the difference if you serve the dish to guests.