Blue cheese and rocket salad with sourdough croutons and seasonal nectarine dressing


RECENTLY went through my recipe binders, culling the “never-tried” from the “tried-and-true” only to find some among the latter that we had enjoyed but neglected after once giving them a go.

Most featured my hand-written comments including the recipe below from Homes and Gardens magazine in 2013, which I rated as: “Lovely! Vinaigrette very nice!” I recalled how enjoyable the subtly sweet nectarine-based dressing was together with the salty, rich blue cheese and peppery rocket leaves.

Given that our grocery shelves are abundantly stocked with ripe, sweet nectarines I decided to give it a second try and we were as satisfied with it this time as the last.

I hope you enjoy it as much as we do.

Blue Cheese and Rocket Salad with Sourdough Croutons and Seasonal Nectarine Dressing

Serves four people as a side or two as a main.


For the nectarine dressing:

1 ripe nectarine, peeled, stoned and roughly chopped
4 tbsp extra virgin olive oil
1.5 tbsp sherry vinegar
1/2 tsp coarse mustard (I use Maille wholegrain mustard)
1 tsp honey

For the salad:

100g sourdough bread, cut into bite-sized chunks (I used sourdough with hazelnuts from Manor grocery store)
2 tbsp olive oil
100g wild rocket leaves
3 ripe nectarines, halved, stoned and sliced (I used 2 large ones and it was plentiful)
120g Stilton or other strong blue cheese, crumbled

Topping (optional):

2 tbsp of chopped lightly salted pistachios


  • To make the dressing, pulse all the ingredients together in a blender or mini-food processor with a tablespoon of water, seasoning with a little salt and pepper to taste.
  • Use the dressing straightaway or cover and chill it for up to 2 days.
  • Pre-heat the oven to 200°C, gas mark 6.
  • Toss the sourdough bread with oil and toast for about 8-10 minutes, turning halfway until golden and crisp at the edges.
  • The original recipe recommends that a few minutes before assembling you spoon 1/3 of the dressing over the toasted bread and mix, and then toss another 1/3 of the dressing with the rocket, nectarines, blue cheese and sourdough chunks. Then add the remaining dressing to taste. In hot weather though, I prefer to add the dressing to the mixed ingredients at the table and to taste. This avoids that the leaves become sodden and the mixture too gloopy.
  • Scatter with the pistachio nuts.
  • Enjoy!

2 responses to “Blue cheese and rocket salad with sourdough croutons and seasonal nectarine dressing”

  1. Oh, wow! This looks delicious!

    I’d love to visit geneva in the summer and I bet the food trucks are wonderful. The ones we have here in Montreal are fun, but pricey.

    I’d also really like to see the Magnum photos, too. Each year the McCord Museum shares photos from their archives on McGill College Avenue. This years photos were wonderful and there are a couple of references to Lac L’Achigan, which I know Mum used to mention (but I can’t remember why – does it ring a bell?).

    Here’s the link to the photos:


    • I was pleasantly surprised by the price of the huge salad I got at Elsalad, 14 francs and it was big enough for two people. Admittedly, some of the other food offerings are pricier but I suppose you are paying for the novelty and convenience and also, one hopes, the quality of the food and drink. You’d enjoy the Magnum photos as they are top notch and some are truly striking and beautiful…the ‘looking into someone’s soul’ kind of beautiful. I’d love to see the McCord photos and I think it’s a wonderful idea to do those outdoor exhibits…they are popular over here as well. Mom did used to speak of a lake that sort of sounds like the one you named but I cannot recall exactly what it was. Maybe our sistuhs would know the answer to that one…probably it’s in the Eastern Townships at any rate. xo


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