Roquefort Salad consists mainly of lettuce and crumbled Roquefort cheese. Sometimes known as Rochefort in England, Roquefort is a blue cheese from the south central Aveyron department of France made from ewe’s milk. Culinary laws in Europe dictate that only cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon, in the mountains between Marseilles and Toulouse, where the mold that gives it its distinctive taste grows, may be labeled “Roquefort.” Proper Roquefort should be white, crumbly, and slightly moist in the center so that it’s easily spreadable.
Its strong, salty taste complements a simple lettuce salad when sprinkled lightly over it. Other ingredients of a simple Roquefort Salad might include walnut halves, sunflower oil, wine vinegar, and salt and pepper. Sometimes referred to as “the King of Cheeses,” Roquefort cheese also turns up as an ingredient in recipes for Cobb salad, Roquefort Pear Salad, and other salad options such as watercress, spinach, endives, butternut squash, pomegranate, apples, or mixed greens.