Spinach Salad with Stilton Sauce

Recipe Type: 
Number of Servings: 
4
Preparation time: 
20mins
Energy: 
211 kcal
Protein: 
10 g
Calcium: 
219 mg
Vitamin D: 
0.06 IU
% Ca recommended daily intake: 
21.87%

This recipe, contributed by renowned chef Anton Mosimann in support of World Osteoporosis Day 2006, is from the new cookbook Mosimann Fresh.

Fresh raw spinach is delicious in this salad, but tender lettuce, chicory or radicchio leaves can be used instead.

Ingredients
Main Ingredients Stilton Sauce

 

250 g

  15 g 
 
1 red pepper
3 slices of white bread, crusts removed
1 garlic clove, peeled and crushed
tender spinach leaves, thick stalks removed
fresh parsley, chopped
8 fresh basil leaves, shredded
2 tsp
1 tsp
200 g
  40 g
 
lemon juice
Dijon mustard
low-fat natural yoghurt
Stilton cheese
Salt and freshly ground pepper

 

Preparation
1 Roast the pepper, turning occasionally, until dark spots appear on the skin.

Remove from the oven, cover with a damp cloth and leave to cool for 3-4 minutes, then remove the skin.
Cut the pepper in half, take out the core and seeds and cut the flesh into fine strips.
2 Reduce the oven temperature to 200°C/Gas 6.

Cut the bread into small cubes and spread on a baking tray. Bake for about 10 minutes or until golden. Add the crushed garlic and mix well to flavour all the cubes. Set aside.
3 To make the sauce, mix the lemon juice, mustard and yoghurt together.

Crumble the Stilton and mix in gently. Season to taste with salt and pepper.
4 Put the spinach leaves and red pepper strips into a bowl. Pour the sauce over them and toss well. Sprinkle with the parsley, basil and garlic croûtons.

Serve immediately, otherwise the tender spinach will quickly fall apart.
Key Nutrients: