Warm Pecorino, Spinach and Crouton Salad with Pesto Dressing

A warm spinach salad with golden croutons, melted pecorino cheese, and a fresh homemade basil pesto dressing.

Vegetarian Warm Pesto Pecorino Salad Spinach

Estimated Nutrition

Calories

2085.4

kcal / serving

2085.4 kcal total

Carbs

36.4g

per serving

36.4 g total

Fat

198.2g

per serving

198.2 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

for the croutons

Butter

for the salad

Pecorino

chopped into 1cm cubes

Pecorino

grated

GrainsCereals

slices

Bread

crusts removed and cut into 1cm cubes

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

cloves

Garlic

crushed

handfuls

Basil

fresh leaves

OilsFats

Olive Oil

for the croutons

150

Olive Oil

for the dressing

Vegetables

100

Spinach

washed

Method

Heat the butter in a frying pan and add the bread cubes, salt, pepper, and 15ml of olive oil.

Fry the bread gently until golden brown, then drain on kitchen paper.

Melt the butter in a large saucepan, add the spinach, and toss until starting to wilt.

Add the cubed Pecorino to the spinach and remove from the heat immediately.

Combine the garlic, basil, grated Pecorino, 150ml olive oil, and seasoning in a food processor.

Blend the dressing until almost smooth.

Place the spinach and Pecorino on a plate, scatter with croutons, and drizzle with the pesto dressing.