Pousse Spinach and Roquefort Salad

Preparation info
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By AA Gill and Mark Hix

Published 1997

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This is a pretty self-explanatory dish but the Roquefort is essential. Do not use any other cheese. Roquefort and pousse are a marriage made in heaven. Don’t expect anyone to be fooled by lookalikes.



Chill half of the Roquefort, then grate it on to a flat tray, spread it out and put it into the freezer until required. Process the remaining cheese with the vinaigrette in the blender.

To serve, arrange some avocado slices in a pile in the middle of each plate, and season. Toss the spinach leaves in a little of the dressing and divide them between the plates. Drizzle a little more dres