Preparation info

  • For

    2-3

    • Difficulty

      Easy

Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

  • ¼ pint very thick mayonnaise
  • handful of young spinach leaves
  • handful

Method

Blanch all the greenery for two or three minutes in boiling salted water. Squeeze dry and pulverize. You should now have a dark green purée. Put it in a fine sieve to drain the water off.

Just before serving stir it carefully into the mayonnaise. It makes the most beautiful speckled, pale green sauce.