Blue Monday salad

Blue Monday salad

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Blue Monday, created by the Evenlode Partnership, has become my favourite British blue cheese. You can serve this salad as a starter or side dish, but bear in mind the intensity of the dressing for the rest of the meal. If you can’t get hold of cobnuts, substitute walnuts or hazelnuts. Use Blue Monday in the dressing, too, if you can get it.

Ingredients

Quantity Ingredient
25-30 cobnuts, shelled
1/2 tablespoon cold-pressed rapeseed oil
2-3 teaspoons cornish sea salt
4 small little gem lettuce, washed and dried
Blue cheese dressing
50-60g blue monday
or 50-60g other blue cheese

Method

  1. Heat the grill to medium. Place the cobnuts on a grill tray and mix with the rapeseed oil and salt. Grill until lightly toasted, then leave to cool.
  2. Toss the salad leaves in the dressing and arrange on serving plates or bowls. Break the cheese into pieces and scatter over the top of the salad, along with the toasted cobnuts.
Tags:
Hix Oyster & Chop House
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