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Blue Cheese Salad with Fennel, Apple & Caesar Dressing
Blue Cheese Salad with Fennel, Apple & Caesar Dressing
Blue Cheese Salad with Fennel, Apple & Caesar Dressing

Method

1. Toast the pumpkin seeds
Preheat a dry skillet over medium heat, then toast the pumpkin seeds for 2-3 minutes until they start to pop and smell nutty. Set aside to cool.
2. Make the croutons
In the same pan, toss the sourdough cubes with the olive oil and a pinch of salt. Toast in the skillet for 5-7 minutes, turning often until golden and crisp. Set aside.
3. Prepare the dressing (Skip this if you have your own!)
In a small bowl, mix together the anchovy paste, garlic, mustard, Worcestershire sauce, lemon juice, mayonnaise, and parmesan until smooth. Season with pepper and thin with a splash of water if needed.
4. Assemble the salad
In a large bowl, toss the greens, fennel, and apple slices with just enough dressing to coat. Add the croutons and most of the pumpkin seeds, and gently toss again.
5. Plate and enjoy!
Divide the salad onto plates or into bowls. Crumble the Bleu des Causses generously over the top. Sprinkle with the remaining pumpkin seeds, garnish with fennel fronds, and dig in!

15TH JULY 2025

Crunch Meets Cream

Blue Cheese Salad with Fennel, Apple & Caesar Dressing

There’s something about a blue cheese salad that feels both bold and beautifully balanced-especially when you’re working with Bleu des Causses, a French blue cheese that’s rich, creamy, and just the right amount of funky. This isn’t your average salad; it’s a bright, crunchy, flavour-layered celebration. With shaved fennel, crisp apple, sourdough croutons, toasted pumpkin seeds, and a creamy Caesar-style dressing, every bite is a little symphony. This simple treat is perfect for late summer lunches, or as a striking side dish at your next dinner party. For this recipe below, feel free to use your own pre-made Caesar dressing, but if you don’t happen to have any lying around, we’ve included a classic, tasty recipe for some here! This recipe should make about 4 portions for you, so adjust according to what you need!

Ingredients

For the salad:
  • 1 Small fennel bulb, thinly shaved (keep the fronds for garnish!)
  • 1 Crisp apple (like a Pink Lady or a Honeycrisp), thinly sliced
  • 100g Bleu des Causses, crumbled
  • 2 Cups mixed greens or baby romaine
  • 1/2 Cup sourdough bread, cubed
  • 1 tbsp olive oil
  • 1/4 Cup pumpkin seeds, dry
  • Flaky salt, to taste
For the Caesar dressing:
  • 1 Clove garlic, finely grated
  • 1/2 tsp anchovy paste
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Juice of 1/2 lemon
  • 1/4 cup of mayonnaise
  • 2 tbsp finely grated Parmesan
  • Freshly ground black pepper, to taste
  • Splash of cold water (to thin, if needed)
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