Spinach Salad with Stilton Sauce

Name: Spinach Salad with Stilton Sauce (Feuilles d’épinards en salade au Stilton)
Cuisine: Swiss
Ingredients: 1 red pepper; 250 g (9 oz) tender spinach leaves, thick stalks removed; 75 g (3 oz) bread; 1 clove of garlic, skinned and crushed; 10 ml (2 tsp) lemon juice; 5 ml (1 tsp) strong mustard; 200 g (7 oz) low-fat natural yoghurt; 40 g (1½ oz) Stilton cheese; 15 g (½ oz) parsley, chopped; 5 g (¼ oz) basil, cut; salt and freshly ground pepper; salt and freshly ground pepper

Feuilles d’épinards en salade au Stilton

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Fresh raw spinach is delicious, but tender lettuce, endive, or radicchio may be used instead.

Ingredients

1 red pepper
250 g (9 oz) tender spinach leaves, thick stalks removed

Europe
France
Switzerland
Salad
Vegetarian

Method

Bake the pepper in the oven at a high temperature, turning occasionally, until dark spots appear on the skin.
Remove from the oven and cover for 3-4 minutes with a damp cloth. Remove the skin, cut pepper in half, take out the core and seeds, and cut the flesh into fine strips.
Wash the spinach well, drain and dry well on a towel.
Cut the bread