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Nutrition Facts
Serving Size 1 (79g) Recipe makes 2 servings The following items or measurements are not included below: mixed salad greens nicoise olives bread blue cheese
Calories 105
Calories from Fat 85		(81%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 209mg		5%
Total Carbohydrate 4.4g		1%
	Dietary Fiber 1.7g	6%
	Sugars 2.0g
Protein 2.7g		5%
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Paris-Style Bistro Salad With Toasted French Blue Cheese Tartine

Recipe #397240 | 12 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: BecR
Oct 31, 2009

This delectable and simply elegant Parisian Style Bistro salad of fresh baby greens, tomatoes, French nicoise olives and toasted walnuts is topped with a warm tartine of chunky slices of broiled Poilane bread that is smothered in molten French Blue D'Auvergne cheese. Guaranteed to please even the most sophisticated and discerning palate! Great main dish salad for a luncheon or light supper, or serve as a first course. Goes very nicely with a bottle of French rose or local sparkling wine. Ready in under 15 minutes, start to finish!!

SERVES 2 (change servings and units)

Ingredients

2-3 cups fresh mixed salad greens
1 medium tomato, cut in wedges
2 tablespoons french nicoise olives
4 tablespoons walnuts, toasted
splash red wine vinegar, to taste
splash extra-virgin olive oil, to taste
salt and pepper
2 thick slices rustic poilane bread or sourdough bread
4 generous tablespoons mild blue cheese (such as French Bleu D'Auvergne)

Directions

1
Divide the salad greens, tomato wedges, olives and walnuts evenly into two serving dishes, tossing gently to combine.
2
Preheat the broiler. Place the slices of bread on a baking sheet and toast briefly on one side only. Remove from oven and spread the blue cheese thickly on the untoasted side of each slice; return to the broiler and cook for 30 seconds to 1 minute, or until cheese is melted and bubbly, watching carefully so as not to burn. Let cool slightly before slicing into 1 1/2-inch wide strips.
3
Right before serving, top each salad with a splash each of the vinegar and oil, and season with salt and pepper to taste.
4
Top salad with strips of the warm Poilane and blue cheese tartine, and serve with a nice glass or bottle of French rose or local sparkling wine!