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Salad

Lettuce with Roquefort Cheese

A salad of fresh lettuce tossed with finely mashed Roquefort cheese and French dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lettuce and roquefort cheese work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 28 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Lettuce with Roquefort Cheese

Ingredients

Directions

Prepare the lettuce

  1. Remove all green leaves from the lettuce heads.

  2. Cut the heads into quarters and place them in ice water.

  3. Shake out the water and lay the lettuce on a napkin to dry.

Make the dressing

  1. Mash the Roquefort cheese finely.

  2. Add French dressing gradually, beating constantly until the mixture is the consistency of cream.

Serve

  1. Serve one quarter of a head of lettuce with a generous amount of dressing on each plate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lettuce + roquefort cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together28 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lettuce
Forms the crisp, cold base of the salad, with its texture held firm by ice water.
Roquefort cheese
Adds sharp, salty flavour and a creamy body when mashed into the dressing.
French dressing
Adds acidity and oil, thinning the cheese into a smooth, creamy coating.

The step that matters

Adding French dressing to the cheese. Adding the dressing gradually while beating lets the oil and vinegar emulsify with the cheese. Adding it all at once can split the mixture, so it stays lumpy rather than reaching a smooth, creamy consistency.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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