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Ingredients Jump to Instructions ↓

  1. 40 g soured cream

  2. 12 g horseradish

  3. 30 g stilton cheese , such as Tuxford & Tebbutt

  4. 60 ml water

  5. 1 g chives

  6. 25 g bistro salad leaves

  7. 40 g new potatoes , cooked and chopped

  8. 1 egg , half boiled

  9. 12 g vine ripened tomatoes

  10. 25 g roasted and sliced artichokes

  11. 14 g baby rose bud beetroot

  12. 15 g asparagus , tips, cooked

  13. 40 g roast beef , chopped

  14. 20 g stilton cheese , such as Tuxford & Tebbutt, crumbled

  15. handful of parsley

Instructions Jump to Ingredients ↑

  1. For the dressing: place all the ingredients into a blender and blitz for 30 seconds. Pour into a small side dish and set aside.

  2. For the salad: wash the salad leaves and place them in a dish. Layer the new potatoes, egg, tomato, artichokes, beetroot and asparagus tips on top.

  3. Next, add the beef and cheese and finish with a scattering of parsley. Serve with a side portion of dressing.

  4. Recipe supplied by Tuxford & Tebbutt

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