Barbecued potato salad with ricotta salata and dandelion
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Alessandro Gavagna's warm potato salad recipe makes a glorious summer starter, or can be scaled up for a fantastic vegetarian barbecue option. Unlike fresh ricotta, ricotta salata has been pressed, salted and dried for at least ninety days, resulting in a hard cheese with a tangy, nutty flavour and beautifully firm texture.
First published in 2016
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Ingredients
Metric
Imperial
- 4 medium potatoes
- 360g of dandelion leaves
- 200g of ricotta salata
- balsamic vinegar
- extra virgin olive oil
- salt
- pepper
SAVE RECIPE
Method
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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