Cold Spinach with Crème Fraîche, Garlic and Black Pepper

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is a good cold vegetable dish to have on a hot summer’s day for lunch in the garden to go with poached salmon or cold rare beef.


  • 4 tbsp olive oil
  • 2 small garlic cloves, peeled and finely chopped
  • 1.8 kg/


Heat the olive oil, add the garlic, stir briefly and put in the spinach. Stir-fry together, being careful not to allow the garlic to brown. Tip on to a large plate and spread out to cool. When cold, pick up the spinach with your fingers and arrange in loose mounds on four individual plates. Sprinkle with the lemon rind. Add the lemon juice to the crème fraîche, and stir to thin slightly. Spoon