Lanark Blue and Walnut Salad

So far the St.Andrew’s Day menu is:




* Lanark Blue and Walnut Salad



Main Course

* the Medley of Roasted Roots
* Venison Medallions in Cumberland Sauce,

* Orkney Fudge Cheesecake

Of course, one could argue about the propriety of using something called “Cumberland Sauce” in a Saint Andrew’s Day Menu–so, that is a tentative option! suggests raspberry vinegar in this recipe.  The recipe is something that would be preferable to have had made for one before going forth and trying it (and I loath tomatoes!).

Anyway, here is the recipe for Lanark Blue and Walnut Salad:

Lanark Blue is a Scottish blue cheese that is made from ewe’s milk on a farm near Biggar, south of Edinburgh. Lanark Blue is based on the Fench cheese Roquefort but its tangy and creamy texture belongs only to itself. Here we will take a look at how to make a Lanark Blue and Walnut salad.

Ingredients (Serves 4)

* Mixed salad leaves
* 4 fresh figs
* 115g of Lanark Blue cheese, cut into small chunks
* 75g walnut halves
* 45ml walnut oil
* The juice of 1 lemon
* salt
* black pepper


1. Mix the walnut oil, juice of a lemon, salt and pepper together in a bowl. Whisk well until the mixture starts to ‘thicken’ and becomes emulsified.
2. Take the mixed salad leaves and wash and dry them thoroughly. Tear the leaves gently into managable bite size pieces. Place the leaves into a bowl and toss in together with the dressing.
3. Transfer the mixed leaves and dressing into four different serving plates, making sure that there is a good enough balance of colour and texture of mixed leaves in each plate.
4. Cut the figs into quarters and add 4 to each individual plate.
5. Take the Lanark Blue cheese and sprinkle the chunks over each plate.
6. Sprinkle the walnuts over each plate also, making sure to ‘break’ them up roughly with your fingers whilst sprinkling them.

If you are not sure of which lettuce is best for mixed salad leaves, you could take the issue out of your own hands and buy a pre-mixed bag of lettuce from your local supermarket. If you insist on purchasing the salad leaves individually may I suggest looking for dark green salad leaves, including rocket, and red salad leaves and, to add interest and a bite, some kind of crunchy leaves, such as ‘Little Gem’. It does, of course, come down to the individuals choice so it is worth trying different types to get the taste/texture that you prefer.

If you are not a fan of figs then it is easy enough to make this without them. As an alternative though, rather than doing without anything, why not try nectarines or peaches instead of figs. Simply, wash and cut the nectarines or peaches in half. Make sure to discard the stone. Cut each half into three or four chunks and serve on the salad. If the skin of the nectarine or peach appears to be too tough, simply remove it.

The soup course is still up for grabs with crab soup looking as if it will be what I’ll have over cullen skink and some other choices from Carol Wilson and Christopher Trotter’s Scottish Traditional Recipes.

Nibbles?  Scottish salmon is always on.  There is a packet of smoked salmon nibbles which may be the easier option, but I can get Arbroath smokies.  I think it depends on who I’m having over to join me for this.

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