Serves 4 - 6
Make the dressing the day before.
1 spring onion, chopped
1 cup mayonnaise
1 clove garlic, crushed
¼ cup chopped fresh parsley
½ cup cream
1 Tbsp anchovy sauce or 2 anchovies, minced (optional)
¼ cup white vinegar
1 Tbsp lemon juice
¾ cup crumbled Roquefort cheese
¼ tsp sea salt
¼ tsp freshly ground black pepper
sea salt and mixed dried herbs
2 pkts cos lettuce
400g baby tomatoes
10 mini Israeli cucumbers, sliced
12 pitted black olives
1 x 410g tin artichoke hearts, quartered
150g sliced mushrooms
2 x yellow peppers, thinly sliced
6 x spring onions, chopped
1/2 cup crumbled Roquefort to garnish
To make the dressing, mix the spring onion, mayonnaise, garlic and parsley.
In a separate bowl, mix the cream and anchovy, if using.
Add to the mayonnaise mixture.
Add the vinegar, lemon juice and Roquefort.
Beat well and season with salt and pepper.
Chill overnight to blend the flavours.
To make the croutons, preheat the oven to 180 °C.
Using cookie cutters, cut the bread into shapes.
Brush with olive oil and season with sea salt and herbs.
Place on a baking tray and bake until the bread looks like toast.
Arrange the salad ingredients in a bowl or on a platter.
Drizzle with the dressing, sprinkle over some extra crumbled Roquefort and add the croutons.
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