Spinach salad wrapped in pecorino crackling
METHOD
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.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
BEST FARM OR LOCAL SHOP OF THE YEAR - VOTING FOR YOUR FAVOURITE! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawards![]()
![]()
We are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations. Closing date for nominations 26th August 2022.
4 hours ago ·
