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Warm Pecorino, spinach and croûton salad with pesto dressing

Make Warm Pecorino, spinach and croûton salad with pesto dressing at home with Olive Oil, Butter, and Garlic Crushed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 slice
• 1 tbsp
• 2 tsp
• 2 clove

Method (preview)

1. 1

   For the croutons, heat the butter in a frying pan.

2. 2

   Add the bread cubes, salt and freshly ground black pepper and one tablespoon olive oil.

3. 3

   Fry gently until golden brown on all sides.

4. 4

   Remove from the heat and drain on kitchen paper.

5. 5

   For the salad, melt the butter in a large saucepan, add the spinach and toss to coat in the butter.

6. 6

   Cook for 1-2 minutes, tossing frequently, until starting to wilt.

7. 7

   Add the Pecorino cubes and remove from the heat.

8. 8

   For the pesto dressing, put all the ingredients in a food processor and blend until almost smooth.

9. 9

   To serve, place the spinach and Pecorino salad onto a large plate. Scatter with the croutons and drizzle with pesto dressing.