cheese

cheese and onion salad with creamy herb dressing

servings
4

method

In this recipe, you basically pickle the onions very quickly. Usually pickling is a lengthy process, but if you get the onions really finely sliced, the salt and vinegar get to penetrate them straight away. The main rule when you’re making a salad with any kind of onions in it is to make sure that they’re sliced wafer-thin or chopped very small. There’s nothing worse than salads with great big chunks of onion in them – clumsy, lazy, horrible!

Have a go at this recipe, even if you think you don’t particularly like onions in salads, as they’re quite mild. You can use sweet red onions instead of shallots if you like. And feel free to use any interesting mixed salad leaves.

Place the shallots in a small bowl with a generous pinch of salt and pour over just enough white wine vinegar to cover. You’ll pour away the excess salt and vinegar once the onions are pickled, so don’t worry if you think it’s a bit much! Scrunch everything together with your hands and leave to marinate for at least 10 minutes.

To make the dressing, mix 4 tablespoons of olive oil with the crème fraîche and the red wine vinegar. Whisk everything together and season to taste.

Squeeze the shallots hard with your hands and drain. Place the salad leaves on a plate. From a height, sprinkle over the shallots and the crumbled Roquefort. Scatter over the crumbled walnuts – it’s really nice if they’re still a bit warm from being toasted. I like to drizzle over the dressing at the table. Finish by throwing over some torn-up chive or allium flowers, if you have them.

• from Jamie at Home

ingredients

• 8 small or 4 banana shallots, peeled and finely sliced
• sea salt and freshly ground black pepper
• white wine vinegar
• 1 romaine or cos lettuce, washed and spun dry, leaves separated
• 1 round lettuce, outer leaves removed, washed and spun dry, leaves separated
• 4 large handfuls of mixed salad leaves (such as rocket, oak leaf, and a little dandelion), washed and spun dry, leaves separated
• 100g Roquefort cheese, crumbled
• a good handful of walnuts, toasted and crumbled
optional: a small handful of chive or allium flowers

for the creamy herb dressing
• extra virgin olive oil
• 2 tablespoons crème fraîche
• 1 tablespoon red wine vinegar

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tried this recipe or a similar one? share your tips...

1. by Kathleen on Thu 22 Mar 2012 @ 01:46

Excited to try this salad but.... where are the herbs in the creamy herb dressing?

2. by anna on Thu 23 Jun 2011 @ 14:39

Jamie you are so sweet, sensitive and very caring. All your t.v programes have shown you to be of good character. Your not only a great cook but a bloke who cares about people. Your an inspiration, I love getting a glimpes of your family. Thank you for sharing them with us. You are blessed. Thanks love Anna xx

3. by Tim Noble on Wed 03 Feb 2010 @ 17:02

I made the cheese and onion salad for my family last weekend and it turned out fabulous!!! (I did not toast the walnuts, just used some from the store) This is the best tasting salad I have ever had. All the flavors work perfectly together, it is simply the best.
Props to you Jamie Oliver!!!

4. by viki baou on Mon 01 Jun 2009 @ 14:42

super

5. by GLEIDE on Wed 27 May 2009 @ 23:52

hello jamie
me chamo Gleide, sou brasileira e sua fã, assisto quase todos os dias seu programa que passa aqui no BRASIL no canal de tv GNT. Fiz um jantar maravilhoso em meu anieversário graças as receitas.beijos bye

6. by Jayashree on Wed 27 May 2009 @ 08:35

HI Jamie,

I am an Indian, I saw your program Thrice. I was much impressed by the way you conduct the programme. Espically - Jamie at Home. I loved the surrounding your Garden, you Kitchen you Oven in the Garden etc. Havenly place...

You are really Great......

Yours loving.
Jayashree

7. by soheila on Sat 23 May 2009 @ 13:33

Hello Jamie,
l saw one of your programms on Fatafeat channel. You were preparing a salad and a fish with potatoes. l'm interested in the salad. l didn't here all the ingredients. l had tomato and coriander l guess, and u scooped it on lettuce leaves,and sprinkeled it with chillies. could you please send me the name of the salad? l'll be thankful to you.
Soheila

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