Red, White and Blue Cheese Salad

Red, White and Blue Cheese Salad



Serves 4

225g (8oz) Rindless smoked streaky bacon
4 Little gem lettuces
450g (1lb) British cherry tomatoes
1 Bunch watercress
2 Avocados
1 Lemon, juice
225g (8oz) Blue cheese, cubed e.g. Blue Vinney, Oxford Blue, Stilton
2 x 15mlsp (2tbsp) Red wine vinegar
2 x 5mlsp (2tsp) Runny honey
1 x 5mlsp (1tsp) Dijon mustard
4 x 15mlsp (4tbsp) Olive oil


Grill the bacon until crisp and then chop into small pieces.

Separate and rinse the lettuce leaves, halve the cherry tomatoes, trim and rinse the watercress. Mix the lettuce leaves, tomatoes and watercress together.

Peel and slice the avocados and coat with lemon juice to prevent browning. Combine the avocado slices and blue cheese with the salad.

Whisk together the wine vinegar, honey and mustard. Add the olive oil steadily in a fine stream, whisking as you pour. Season the dressing to taste.

Divide the salad between 4 serving plates or bowls and drizzle with the dressing. Scatter the crispy bacon over the top before serving.

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Fact 01

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Tomatoes accounted for nearly a third of the 36 million tonnes of fresh veg sold in W.Europe in 2014.

Andy Roe

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Andy Roe

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