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French Bean, Roquefort & Walnut Salad

Meat Free Monday Cookbook

Serves: 4

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300g French beans, topped and tailed
250g Roquefort
125g walnuts, toasted
1 small radicchio
1–2 red and white chicory

For the dressing

3 tablespoons of extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, crushed
salt and freshly ground black pepper


Wash the beans and steam them over a pan of boiling water until just crunchy. Keep warm. Crumble the Roquefort and lightly crush the walnuts. Wash the radicchio and chicory thoroughly and shake dry. Whisk together the remaining ingredients to make a dressing. Arrange the leaves in a bowl, top with the beans, walnuts and cheese. Pour over the dressing.


Peter Koopman

18-Jun-2013 03:13 PM

My favourite recipe


18-Jun-2013 03:14 PM

This recipe is awesome

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