Little Gem salad with Roquefort dressing
Serves: Serves 4 as a starter or side
Total time: 
Recipe by Louise PickfordRecipe photograph by Ian Wallace
Little Gem salad with Roquefort dressing
Serves: Serves 4 as a starter or side
Total time: 
See more recipes
Nutritional information (per serving)
Calories
320Kcal
Fat
29gr
Saturates
10gr
Carbs
5gr
Sugars
4gr
Fibre
4gr
Protein
7gr
Salt
0.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
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.TipYou 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.
