Saturday 4th July 2020
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Preparation time: 10 minutes
Cooking Time: 10 minutes

250g fresh baby spinach
6 slices of smoked bacon – diced
1 tablespoon of olive oil
1 small tub of Greek style yogurt
The juice of 1 lemon
200g grated Pecorino Romano cheese

Ingredients for the dressing:
1 tablespoon of English mustard
2 egg yolks
2 tablespoons of fresh lemon juice
1 tablespoon of white wine vinegar
100ml local borage honey
400ml of warm melted butter
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Spinach salad wrapped in pecorino crackling, bacon lardoons with Greek yoghurt and honey mustard dressing

Heat the grill to 180C, make a 2 inches wide by 8 inches long strip with the grated pecorino cheese on a baking parchment and grill until golden in colour; working quickly wrap the crackling around a ramekin and let cool completely.

To make the dressing place all the ingredients apart from the melted butter in an upright blender and blend; gently pour in all the warm butter and season with salt and pepper.
In a separate bowl mix the yoghurt and lemon juice and set aside.

Place the diced bacon in a pan with the olive oil and cook on medium heat until crispy. Drain from the cooking liquid and toss with the washed spinach, add a little dressing and serve in the centre of the pecorino cracklings.

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