- 1 lemon
- ½ x 150g Perl Las cheese
- 2 garlic cloves
- 50g breadcrumbs
- 1 red onion
- 250g cherry tomatoes
- A bunch of radishes
- 2 mini romaine lettuces
- 1 tbsp + 1 tsp olive oil
- Sea salt
- Freshly ground pepper
- 1-2 tbsp cold water
- Food processor (optional)
- Frying pan
- 1.
Grate the lemon zest and set it to one side. Squeeze the juice from the lemon into a food processor. Crumble in half of the pack of Perl Las cheese. Peel and grate in 1 garlic clove. Pour in 1 tbsp each olive oil and cold water. Season with a crack of black pepper and blend into a smooth dressing, adding a little more water if needed. Pour the dressing into a bowl and set aside. No food processor? See our tip, overleaf, for whipping up the dressing without one.
- 2.
Peel and thinly slice the remaining garlic clove. Pour 1 tsp oil into a frying pan and warm to a medium heat. Add the garlic, along with the breadcrumbs and the lemon zest. Fry for 3-4 mins, tossing frequently, till golden. Tip the breadcrumbs out into a bowl.
- 3.
Peel and thinly slice the red onion. Halve the cherry tomatoes. Rinse the radishes and slice them in half. Trim the bases off the lettuces and cut them into long wedges. Divide the veg and wedges between a couple of plates, or arrange them on a large serving platter.
- 4.
Drizzle the Perl Las dressing over the salad, and top with plenty of garlicky breadcrumbs to serve.
- Tip
No processor? No Problem
To make the blue cheese dressing without a processor, crumble half the pack of Perl Las into a bowl. Add the garlic, lemon juice and oil.Season with black pepper and stir to mix with a fork. Add the water if it seems too dry, but you may not need it. The dressing will be chunky but just as a tasty as if it has been blended - Tip
Easily cheesed
Your leftover Perl Las will keep for a week, wrapped, in the fridge. It has a lot of flavour, so a little goes a long way. Try mashing some into roast squash for a cheesey vegetable mash. Or crumble over pasta tossed with chopped figs, roast onions and sage.
