Chopped salad Dijonnaise with apples, bacon, Roquefort, and walnuts from The A.O.C. Cookbook (page 86) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • bwhip on February 22, 2018

    Wonderful salad! Such a perfect balance of sweet and sharp, creamy and crunchy. Quite easy to put together. Our market didn’t have endive, but everything else was per the recipe, and we just loved it.

  • L.Nightshade on June 03, 2017

    We picked up some lovely local blue cheese at the farmers’ market, and I had everything else on hand for this except the Romaine. So my salad wasn’t as green as it could have been, just the bits of chopped parsley. As I’ve mentioned before in these threads, I love a chopped salad. I don’t question for a minute “all that dicing and chopping.” I just adore bite-sized pieces, and being able to get several flavors together on one fork, or even one spoon! And these flavors all stand out in the salad, and really work well together.

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