Broad bean, spinach and beetroot salad with Ardsallagh goats’ cheese and a tapenade dressing

Preparation info

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Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

I hope you can deal with the shock if I tell you that most of the stuff sold as salad spinach in this country isn’t true spinach at all. It is a cruder, hardier, perpetual variety that is plentiful, easy to grow and excellent for cooking. Salad spinach should be soft, delicate and meltingly buttery in the mouth. This is a late spring salad that teams the spinach with young broad beans, fresh beetroot and a mild fresh goats’ cheese from East Cork. If you replace this with another cheese, the