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Barbecued potato salad with ricotta salata and dandelion

Barbecued potato salad with ricotta salata and dandelion

PT30M

PT1H

1
Begin by preparing the potatoes. Wash each potato thoroughly and cut into slices approximately 1cm thick. Season well with salt and pepper and leave to rest for 1 hour at room temperature
  • 4 medium potatoes
  • salt
  • pepper
2
Meanwhile, wash and trim the dandelion leaves, discarding any hard roots. Pat dry on kitchen paper and set aside until required
  • 360g of dandelion leaves
3
Preheat a barbecue (or grill) until hot and smoking
4
Place the pieces of potato onto the barbecue and grill for 20 minutes, or until golden and roasted, flipping the slices over halfway through cooking
5
To serve, divide the dandelion leaves between serving plates and top with an even portion of barbecued potatoes. Drizzle over a little balsamic vinegar to dress and season generously with salt and pepper. Top with a quenelle of the ricotta salata and finish with a drizzle of olive oil
  • balsamic vinegar
  • 200g of ricotta salata
  • extra virgin olive oil

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