Baby cos with walnuts and blue cheese dressing

Tasty Baby cos with walnuts and blue cheese dressing Recipe

This tasty salad, with gourmet blue cheese dressing, incorporates walnuts for extra crunch.
Baby cos with walnuts and blue cheese dressing
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 12 person.


  • 12 slices mild pancetta

  • 1 x 100g pkt walnut pieces

  • 4 baby cos lettuces, leaves separated, washed, dried

Blue cheese dressing

  • 75g Costello blue cheese, chopped

  • 125g (1/2 cup) creme fraiche

  • 1 green shallot, end trimmed, thinly sliced

  • 1 garlic clove, crushed

  • 1 tablespoon white wine vinegar

  • 1 tablespoon light olive oil

  • 1 tablespoon good-quality whole-egg mayonnaise

  • 2 teaspoons Dijon mustard

  • Salt & freshly ground black pepper


  • Step 1

    Preheat grill on high. Line a baking tray with foil. Place half the pancetta, in a single layer, over the base of the prepared tray. Grill for 2-3 minutes each side or until crisp. Transfer to a plate lined with paper towel. Repeat with the remaining pancetta. Break the pancetta into large pieces.

  • Step 2

    To make the blue cheese dressing, place the blue cheese, creme fraiche, green shallot, garlic, vinegar, oil, mayonnaise and mustard in the bowl of a food processor and process until mixture is almost smooth. Taste and season with salt and pepper. Transfer to a bowl or jug. Cover with plastic wrap and store in the fridge until required.

  • Step 3

    Cook the walnuts in a small frying pan over medium heat, tossing, for 5 minutes or until toasted.

  • Step 4

    Place half the lettuce leaves in a large bowl. Drizzle with half the blue cheese dressing and gently toss until lettuce is well coated in dressing. Transfer to a large serving platter. Repeat with the remaining lettuce and blue cheese dressing. Sprinkle the salad with toasted walnuts and pancetta, and serve immediately.

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