Instructions: I learned how to make this when visiting the family of a classmate in Marseille, France, in 1973. Roquefort is the glorious blue-veined cheese of France. True Roquefort is only produced in its home region and is labeled as such.

Wash the salad leaves in several changes of water, then enclose loosely in a large towel and shake to dry. Tear into bite-size pieces.

Whiz the olive oil, vinegar, salt and pepper in the blender, then pour into a bowl. Crumble the cheese and whisk it in. Let the dressing stay a bit lumpy. Taste and adjust seasoning.

Pour the amount of dressing you want to use into the bottom of a deep salad bowl. Put the greens on top. Do not toss until ready to serve or the greens will wilt! If you have ever read Agatha Christies Ten Little Indians, you may remember the advice to toss a salad at least 42 times. She is right. You will see a difference at the 42nd toss.

Top with croutons if you like. Have them at the table in a separate bowl, to add after tossing the salad.

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