Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Blue Monday, created by Alex James's Evenlode Partnership, has become my favourite British blue cheese. You can serve this salad as a starter or side dish, but bear in mind the intensity of the dressing for the rest of the meal. If you can't get hold of cobnuts, substitute walnuts or hazelnuts. Use Blue Monday in the dressing, too, if you can get it.
25-30 cobnuts, shelled
tbsp cold-pressed rapeseed oil
2-3tsp Cornish sea salt
4 small little gem lettuce, washed and dried
50-60g Blue Monday, or other blue cheese
For the dressing
1tbsp cider vinegar
tsp Tewkesbury mustard
20g blue cheese
2tbsp cold-pressed rapeseed oil
2tbsp vegetable or corn oil
Salt and freshly ground black pepper
Heat the grill to medium. Place the cobnuts on a grill tray and mix with the rapeseed oil and salt. Grill until lightly toasted, then leave to cool.
To make the dressing, put the vinegar, mustard, blue cheese and oils in a blender and season to taste. If the dressing is too thick, thin it with a little water.
Toss the salad leaves in the dressing and arrange on serving plates or bowls. Break the cheese into pieces and scatter over the top of the salad, along with the toasted cobnuts.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments