Roquefort (or Cashel Blue) and Walnut Salad

Make a tasty cheese and nut salad, easy to prepare and ready to eat in a matter of minutes.


  • salad:
  • 2 handfuls each of iceberg, radiccio and lollo rossa lettuce
  • 150 g roquefort or cashel blue cheese (crumbled)
  • 40 g walnut halves
  • 4 small tender celery stalks (from the centre of the bunch, sliced)
  • 2-3 cooked new potatoes (sliced)
  • 1 tblsp snipped fresh chives
  • walnut vinaigrette:
  • makes: about 125ml/4fl oz
  • ½ tbsp white wine vinegar
  • ½ tbsp balsamic vinegar
  • ½ tsp dijon mustard
  • ¼ tsp salt
  • freshly ground black pepper
  • 3 tblsp light olive or grape seed oil
  • 3 tblsp walnut oil


  1. Combine the vinegar, mustard and seasonings, then whisk in the oils.
  2. To make salad: Put the salad greens in a bowl with the cheese, walnuts, celery, potatoes and chives.
  3. Pour the dressing over the salad and toss gently.
  4. The leaves should be just coated with oil.


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