New Potato Salad with Taleggio and Rocket (2)
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
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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