Little Gem salad with Roquefort dressing
Serves Serves 4 as a starter or side | total time
Little Gem salad with Roquefort dressing
Subscribe to Sainsbury's magazine
Serves Serves 4 as a starter or side | total time
Rate
Nutritional information (per serving)
Calories
320Kcal
Fat
29gr
Saturates
10gr
Carbs
5gr
Sugars
4gr
Fibre
4gr
Protein
7gr
Salt
0.6gr
Ingredients
- 4 tbsp pine nuts
- 75ml crème fraîche or sour cream
- 50g Roquefort, crumbled
- 1 tbsp lemon juice
- 1⁄2 tsp caster sugar
- 2 tsp finely chopped flat-leaf parsley or chives, plus extra to serve
- 3 Little Gem lettuce hearts
- 1 small fennel bulb, trimmed
- 1 avocado, peeled and stoned
- 1⁄2 x 100g pack pomegranate seeds
Step by step
- Toast the pine nuts in a dry frying pan over a medium heat for 2-3 minutes until golden and aromatic. Set aside to cool.
- Place the crème fraîche or sour cream in a blender or the small bowl of a food processor with the Roquefort, lemon juice, 1 tablespoon hot water and the sugar, blend until smooth. Transfer to a bowl and season with salt and pepper to taste. Stir through the chopped parsley or chives.
- Trim the ends of the Little Gems and cut each into 8 wedges. Thinly slice the fennel using a vegetable peeler, mandoline or knife and cut the avocado into thin wedges.
-
Tip You could embellish this salad with homemade croutons, crispy bacon lardons and shaved Parmesan.
- Arrange the Little Gems, fennel and avocado in a bowl and drizzle over the Roquefort dressing. Scatter over the pine nuts, pomegranate seeds, remaining Roquefort and a few extra herbs, if you like, and serve.
