Salade Verte with Roquefort, Walnuts and Walnut Vinaigrette
A classic French green salad with peppery mixed greens, creamy crumbled Roquefort, toasted walnuts, and a rich walnut oil vinaigrette. Simple, elegant, and perfect as a first course or light main course. The nutty dressing and cheese create a sophisticated balance of flavors.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Makes
- 4 servings (about 2 cups per plate)
Steps
Before you start
- Wash and dry the mixed greens thoroughly (excess water prevents dressing from coating properly)
- Toast the walnuts just before assembly to preserve their crunch and flavor
- Use room-temperature ingredients for the vinaigrette so flavors blend smoothly
Toast the walnuts
- Heat a small 8-inch (20 cm) skillet over medium heat for 30 seconds.
- Add the walnuts and stir frequently for 4 to 5 minutes, until fragrant and light golden.
- Be attentive—they can burn quickly.
- Transfer to a plate to cool.
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Ready when: Walnuts are fragrant and light golden in color
Tip: Toast nuts just before serving to keep them crisp. Burnt walnuts taste bitter and cannot be salvaged.
Make the vinaigrette
- In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar.
- Let sit for 30 seconds to allow the shallot to soften slightly.
- Add the walnut oil and olive oil, then whisk until emulsified.
- Season to taste with fine sea salt and freshly ground black pepper.
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Ready when: Vinaigrette is smooth and oils are fully incorporated
Tip: Emulsify the vinaigrette by whisking steadily; if oils are added too quickly, it may separate. The shallot base helps stabilize it.
Assemble and dress the salad
- Place the dried mixed greens in a large salad bowl.
- Pour the vinaigrette over the greens and toss gently but thoroughly until every leaf is lightly coated.
- Divide among four plates.
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Ready when: All greens are evenly coated and glossy
Tip: Dress the salad just before serving to prevent greens from wilting. Toss gently to avoid bruising delicate leaves.
Finish and serve
- Scatter the cooled toasted walnuts and crumbled Roquefort cheese over each plate.
- Serve immediately while the greens are crisp and the nuts are still warm.
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Ready when: All components are on the plate and ready to eat
Tip: Add the cheese and nuts to each plate individually rather than tossing them into the bowl; this keeps the cheese creamy and nuts crunchy, and lets guests control the ratio.
Good to know
Tips
- Walnut oil is delicate and can turn rancid quickly; store it in a cool, dark place or refrigerate after opening to extend shelf life.
- The sweetness of a shallot balances the peppery greens and salty cheese; do not substitute regular onion, which overpowers the salad.
- For a more substantial meal, add poached chicken, hard-boiled eggs, or crispy lardons before finishing.
- If greens are wet after washing, spread them on paper towels to air-dry, or use a salad spinner—water repels oil and prevents the dressing from coating evenly.
Make ahead
Prepare the vinaigrette up to 4 hours ahead and refrigerate; bring to room temperature before use. Wash and dry the greens up to 2 hours ahead; store in a sealed container in the refrigerator. Toast the walnuts no more than 30 minutes before serving.
Storage & reheating
Eat immediately. Leftover dressed salad becomes soggy. If you have undressed greens, store in an airtight container in the refrigerator for up to 2 days. The vinaigrette keeps in a sealed jar in the refrigerator for up to 5 days; shake well before using.
Substitutions
- walnut oil → hazelnut oil or additional extra-virgin olive oil. Hazelnut oil adds another nutty note; plain olive oil works but loses the distinctive walnut flavor that defines this salad.
- red wine vinegar → champagne vinegar or white wine vinegar. Use the same amount. These are milder and let the walnut flavor shine; avoid balsamic, which is too heavy.
- Roquefort cheese → Gorgonzola, Stilton, or aged goat cheese. All are pungent blues that pair well with walnuts. Use the same weight; flavors will shift slightly but remain balanced.
- mixed salad greens → arugula, frisée, or Boston lettuce. Arugula adds peppery bite; frisée contributes pleasant bitterness; Boston lettuce is milder and more delicate. Mix varieties for complexity.
