31 avocado roquefort salad Recipes

head leaf lettuce , torn into bite-size pieces, pears - peeled, cored and chopped, roquefort cheese, crumbled, avocado - peeled, pitted, and diced, sliced green onions, white sugar, pecans, olive oil, red wine vinegar, white sugar, prepared mustard, garlic, chopped, salt, fresh ground black pepper to taste

bacon, garlic cloves, halved, head iceberg lettuce, avocados (depending upon size), celery, chopped, tomatoes, halved, hard-boiled eggs, sliced, roquefort cheese or 1/4 lb gorgonzola, crumbled, chopped green onions (garnish ), salad oil, olive oil, white wine vinegar, dried basil (rub between fingers to waken flavor), dried thyme (rub between fingers to waken flavor), kosher salt, fresh ground black pepper, sugar, onion powder, paprika, dry mustard, garlic clove, halved, yellow onion, grated, worcestershire sauce

smoked bacon, rind removed , cut into matchsticks (3/4 cup), head iceberg lettuce, chopped (4 cups), ripe heirloom tomatoes, cored, peeled, seeded, and chopped, ripe avocado, halved, pitted, peeled, and cubed, chilled blue cheese (preferably roquefort), crumbled (1 cup), spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds, yogurt and lemon dressing, coarse, freshly ground black pepper

head iceberg lettuce, watercress, curly endive, head romaine, minced chives, chicken breast cooked, diced into small cubes, bacon, cooked and diced (thick good stuff!), avocado, peeled and diced, peeled tomatoes , chopped and seeded, hard cooked eggs, peeled and diced, roquefort cheese, crumbled, brown derby dressing, water, red wine vinegar, sugar, freshly squeezed lemon juice, salt, freshly ground black pepper, worcestershire sauce, dry mustard, garlic, finely minced, full-flavored olive oil, salad oil, a note from the brown derby : the water is optional, depending upon the degree of oiliness desired in the dressing., blend all ingredients together , except oils. add olive and salad oils. mix well.

chicken breasts, cooked and finely diced, iceberg lettuce, washed and chopped, romaine lettuce, washed and chopped, tomatoes, washed and chopped, avocado, thinly sliced, bacon, cooked and finely chopped, hard-boiled eggs, , finely chopped, grated roquefort cheese, salad dressing

head of romaine, rinsed , spun dry, and chopped fine (about 4 cups), head of boston lettuce, rinsed , spun dry, and chopped fine (about 4 cups), curly endive, rinsed , spun dry, and chopped fine (about 4 cups), watercress , coarse stems discarded and the rinsed, spun dry, and chopped fine (about 2 cups), lean bacon, chopped fine, ripe avocados (preferably california ), whole skinless boneless chicken breasts (about 1 1/2 lb total), halved, cooked, and diced fine, tomato, seeded and chopped fine, hard-boiled large egg, separated, the yolk grated fine and the white grated fine, chopped fresh chives, red-wine vinegar, dijon-style mustard, olive oil, grated roquefort

hard-cooked eggs, peeled, bacon slices, head romaine lettuce, leaves separated, torn into bite-size pieces, minced fresh flat-leaf parsley, minced fresh chives , plus several longer, chive lengths for garnish, chopped watercress (tough stems, diced cooked turkey or chicken (see note), avocados, pitted, peeled and diced, tomatoes, chopped, roquefort cheese, crumbled, red wine vinegar, worcestershire sauce, dijon mustard, garlic clove, crushed and then minced, salt, freshly ground pepper, extra-virgin olive oil

red wine vinegar, salt, lemon juice, garlic clove, minced, coarsely ground pepper, worcestershire sauce, sugar, ground mustard, canola oil, olive oil, torn romaine, torn curly endive, watercress (4 oz), trimmed, divided, cooked chicken breasts, chopped, tomatoes, seeded and chopped, ripe avocado, peeled and chopped, hard-cooked eggs, chopped, crumbled blue or roquefort cheese, bacon strips, cooked and crumbled, minced fresh chives

dijon mustard, red-wine vinegar, olive oil, avocado (preferably california ), diced cooked chicken (about 2 whole breasts), chopped seeded vine-ripened tomato, bacon , cooked until crisp and crumbled, crumbled roquefort cheese (about 2 oz), shredded romaine, four 7-inch pita loaves , halved crosswise, hard-boiled large egg , forced through a coarse sieve

pink grapefruit, ripe avocados, crumbled roquefort cheese or 1 -2 tbsp blue cheese, shallots or 2 tsp red onions, finely chopped, extra virgin olive oil (optional) or flax seed oil (optional)

avocado, garlic, green onions, head lettuce, olive oil, pears, pecans, prepared mustard, roquefort cheese, salt and pepper to taste, white sugar, white sugar

grapefruits, avocados (preferably california ), red wine vinegar, dijon mustard, paprika, vegetable oil, watercress , packed, roquefort cheese, crumbled

grapefruits, avocados (preferably california ), red wine vinegar, dijon mustard, paprika, vegetable oil, watercress leaves , packed, roquefort cheese, crumbled

grapefruits, avocados (preferably california ), red-wine vinegar, dijon-style mustard, paprika, vegetable oil, watercress sprigs, crumbled roquefort

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

head leaf lettuce torn into bite size pieces, whole pears peeled, cored, and chopped, roquefort cheese crumbled, whole avocado peeled, pitted and diced, green onions thinly sliced, white sugar, pecans, olive oil, red wine vinegar, white sugar, prepared mustard, garlic chopped, salt

stalks celery , cut into 2-inch pieces, onion, quartered, thyme, white wine vinegar, freshly ground black pepper, lobsters, bacon, chopped, hard-boiled eggs, chilled, haricots verts, end trimmed and cut into 1/4-inch pieces, ripe avocados, hearts romaine, trimmed , cut into 1/2-inch slices, yellow and red grape tomatoes, halved, roquefort, crumbled, salt, cobb salad dressing , recipe follows, shallot, finely chopped, dijon mustard, balsamic vinegar, sherry vinegar, walnut oil, vegetable oil, salt and freshly ground black pepper