Four Cheese Salad
4 servings
30 minutes
Four cheese salad is an elegant dish of French cuisine that embodies the harmony of flavors and textures. Tender leaves of endive and escarole create a fresh base, while cheeses—cheddar, comté, cantal, and Roquefort—add rich and complex flavor notes. A creamy dressing with a tangy hint of lemon juice, salt, pepper, and paprika highlights the depth of the cheese aromas. This salad is perfect for a refined aperitif or a light lunch accompanied by a glass of white wine. The French appreciate the combination of creamy tenderness and spicy sharpness, and this recipe is a testament to the sophistication of their culinary traditions.
1
Wash the leaves of endive and escarole and tear them into pieces.
- Endive: 150 g
- Escarole: 1 piece
2
Cut the cheeses - cheddar, conte, and cantal - into cubes.
- Cheddar cheese: 100 g
- Comte cheese: 100 g
3
To prepare the sauce, mash the Roquefort with a fork, mix it with cream and lemon juice. Add salt, ground pepper, and paprika.
- Roquefort cheese: 70 g
- Cream: 70 ml
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Paprika: 2 teaspoons
4
Combine the salad leaves and cheese. Dress the salad with the sauce.
- Endive: 150 g
- Escarole: 1 piece
- Cheddar cheese: 100 g
- Comte cheese: 100 g
- Roquefort cheese: 70 g
- Cream: 70 ml
- Lemon juice: 1 tablespoon
