A new potato salad recipe from Sophie Grigson. You can replace the Taleggio with other mild soft cheeses such as Brie or Somerset Goats Cheese.
Ingredients
- lb new potatoes scraped or scrubbed
- 2 handfuls rocket ( or watercress) washed and shaken dry
- 1 tbsp extra virgin olive oil
- 7 oz Taleggio cheese
- sea salt and freshly ground black pepper
Servings:
Instructions
- Cook the potatoes in boiling salted water until just tender then drain well.
- Toss the salad leaves in the olive oil and divide between two ovenproof plates.
- Halve the potatoes and scatter them over the salad leaves, cut side up. Slice the cheese thinly and lay over the potatoes.
- Put the plates under a preheated grill for about a minute until the cheese is oozing. Season and serve immediately.
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