Roquefort chopped salad

This salad is a thing of my own invention. It takes the ingredients from the classic salade de Roquefort, adds some flavours from a Waldorf salad, and presents it in the style of a chopped salad La Scala. The Waldorf’s celery is swapped out for lovage leaves (celery is a substitute), which grow abundantly in our garden alongside our small crop of rocket. This is ideal as a stylish starter for a summer meal, or on its own as a lunch.

Roquefort chopped salad

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By Nigel Eastmond Serves: 4
Cooking Time: None


  • 4–5 handfuls of rocket leaves, picked
  • 1 handful of lovage leaves, picked (you can use celery and/or celery leaves if you lack lovage)
  • 3 pears, diced
  • Half a handful of red grapes, quartered
  • 4 tbsp homemade French dressing (see notes)
  • 200g Roquefort, crumbled
  • 12 walnut halves
  • Sea salt and freshly ground black pepper



Chop the rocket and lovage (or celery) together quite finely. Place in a bowl and add the fruit and dressing. Mix and season to taste.


Lightly oil a ramekin and line with cling film, draping over the edges. Lightly oil the inside of the cling wrap.


Add the cheese to the ramekin and then spoon in the salad. Press down with the base of another ramekin. Add more salad and pack until the ramekin is full.


Turn out onto a plate and carefully peel away the cling film. Decorate each salad with three walnut halves.


French dressing is 3:1 extra-virgin olive oil to white wine vinegar with a tsp or so of Dijon mustard to taste. Season and shake in a jam jar. Or just buy it.

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