Beef and stilton salad

Tuxford & Tebbutt beef up their salad with stilton, roast meat and plenty of chunky vegetables
Beef and stilton salad
  • Rating:
  • Serves: 1
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the dressing

  • 40 g soured cream
  • 12 g horseradish
  • 30 g stilton cheese, such as Tuxford & Tebbutt
  • 60 ml water
  • 1 g chives

For the salad

  • 25 g bistro salad leaves
  • 40 g new potatoes, cooked and chopped
  • 1 egg, half boiled
  • 12 g vine ripened tomatoes
  • 25 g roasted and sliced artichokes
  • 14 g baby rose bud beetroot
  • 15 g asparagus, tips, cooked
  • 40 g roast beef, chopped
  • 20 g stilton cheese, such as Tuxford & Tebbutt, crumbled
  • handful of parsley

Method

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.

Recipe supplied by Tuxford & Tebbutt

Rate This Recipe

1
2
3
4
5