Spinach, bacon and stilton salad

Starters and soups

  • Serves: 4
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
A spinach, bacon and stilton salad from our Cookbook

A spinach, bacon and stilton salad from our Cookbook


240g smokey Bacon
50g spinach, roughly torn
1/3 radicchio lettuce, finely chopped
3 spring onions, thinly sliced
1 small red onion, thinly sliced
60g Stilton cheese
4 eggs, hard boiled, shelled and quartered
200g new potatoes, cooked and cut into bitesize pieces
1 stalk tarragon, leaves stripped and torn

For the sauce
40ml crème fraiche
20ml (1tbsp) mayonnaise
15ml (1tbsp) white wine vinegar
10g caster sugar
20ml milk
40g Stilton cheese


  1. Place the bacon on a lined baking tray and place in the oven (180c), until well coloured and starting to crisp
  2. Remove from the oven and put to one side to cool (the bacon will go crispy once it cools)
  3. Cut bacon into thin strips
  4. Cut out the stalk of the radicchio then chop the leaves finely.
  5. Place the spinach in a large bowl and add the radicchio, spring onions and red onion, mix well
  6. Put all the sauce ingredients in a large bowl and use a blender to combine them into a smooth sauce. Add water to thin the sauce to a pouring consistency if needed
  7. Divide the spinach mix between your serving plates, sprinkle over the bacon, quartered potatoes and Stilton. Top with the eggs and drizzle each salad with the blue cheese dressing
  8. Scatter the torn Tarragon leaves over the top