Blue cheese, fennel and radish salad

Method

1. To make the dressing, mix the lemon juice and sherry vinegar in a large bowl along with the crushed garlic, then gradually whisk in the 2 tbsp extra-virgin olive oil. Season with plenty of sea salt – a good 2-3 pinches – plus some freshly ground black pepper. Set aside (see Make Ahead).
2. Tear the bread into rough 1.5cm chunks. Heat a few splashes of olive oil in a frying pan and toss the bread chunks in it over the heat for a few minutes until just golden brown and crunchy. Season with salt, then set aside on kitchen paper to cool (see Make Ahead).
3. Slice the fennel as thinly as possible – on a mandoline if you have one – and keep any herby fronds to garnish. Do the same with the radishes. Pull the leaves from the celery (don’t discard) and thinly slice the sticks.
4. Add the fennel, radish, celery and rocket to the bowl with the dressing. Add the croutons and half the cheese chunks and toss lightly together. Divide the salad among plates or wide bowls and scatter the remaining cheese over the top. Add a splash more extra-virgin olive oil if you like, then sprinkle with the chopped tarragon to serve.