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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Wash the lettuce under cold running water; strip off the leaves by hand,
one by one, and dry well. Rub the inside of a salad bowl with the garlic
and discard the clove. Place the walnuts in the bowl; add the Roquefort
cheese, and blend them together. Gradually mix in the cream and lemon
juice. Add the oil, mixing thoroughly with a wooden spoon or beating
lightly with a whisk. Break the lettuce leaves into the bowl and mix until
they are thoroughly coated with the salad dressing.
| Ingredients:
1 Head Lettuce
1 Centiliter(s) Garlic, cut in half
1 Cup(s) Walnuts, chopped
1/2 Pound(s) Roquefort Cheese, crumbled
1/2 Cup(s) Whipping Cream
1 Lemon, juice of
6 Tablespoon(s) Vegetable Oil |
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