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Warm Pecorino, spinach and croûton salad with pesto dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the croutons, heat the butter in a frying pan. Add the bread cubes, salt and freshly ground black pepper and one tablespoon olive oil. Fry gently until golden brown on all sides. Remove from the heat and drain on kitchen paper.

  2. For the salad, melt the butter in a large saucepan, add the spinach and toss to coat in the butter. Cook for 1-2 minutes, tossing frequently, until starting to wilt. Add the Pecorino cubes and remove from the heat.

  3. For the pesto dressing, put all the ingredients in a food processor and blend until almost smooth.

  4. To serve, place the spinach and Pecorino salad onto a large plate. Scatter with the croutons and drizzle with pesto dressing.

Ingredients

For the croutons

  • 25g/1oz unsalted butter
  • 3 slices bread, crusts removed and cut into 1cm cubes
  • salt and freshly ground black pepper
  • 1 tbsp olive oil

For the salad

  • 2 tsp butter
  • 100g/3½oz spinach, washed
  • salt and freshly ground black pepper
  • 75g/3oz Pecorino, chopped into 1cm cubes

For the pesto dressing

  • 2 cloves garlic, crushed
  • 2 large handfuls fresh basil leaves
  • 50g/2oz Pecorino, grated
  • 150ml/¼ pint olive oil
  • salt and freshly ground black pepper

Shopping List

Warm Pecorino, spinach and croûton salad with pesto dressing

Fruit and vegetables

Cooking ingredients

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