Recipe courtesy of Paul Sale

Baby Spinach Salad with Stilton "Caesar" Dressing

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  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
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Dressing (4 cups):

1/2 cup anchovies

1/2 cup capers

1/2 tablespoon dry mustard

1/2 tablespoon Dijon mustard

1/2 tablespoon chopped garlic and shallots

1/2 tablespoon hot sauce

1/2 tablespoon Worchestershire sauce

1/4 cup grated Parmigiano-Reggiano cheese

1/2 cup crumbled Stilton cheese

4 egg yolks*

1/2 cup balsamic vinegar

1/4 cup white wine vinegar

1 tablespoon lemon juice


1/2 cup grated Parmigiano-Reggiano (for tuiles)

1/2 cup Stilton "Caesar" Dressing (recipe above)

1 pound baby spinach

1/2 cup crumbled Stilton blue cheese


  1. Combine the first 9 ingredients in the food processor until well mixed. Separately combine the egg yolks, vinegar, and lemon juice. Add to mixture in food processor. While processing slowly add oils until incorporated. Season with salt and pepper, to taste.
  2. For the Salad: To make the tuiles, sprinkle the grated Parmigiano-Reggiano on a non-stick pan in a ring mold and cook it slowly on top of the stove or on a non-stick pan in a preheated low oven about 280 degrees until dry. Lightly toss the baby spinach in a bowl with the dressing. Stack the spinach salad on individual plates, laying a tuile halfway up and on top of the salad. Place the crumbled Stilton around the spinach.

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