Parmigiano Reggiano Roast Potato Salad with Parsley, Egg and Caper Dressing

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 21st October 2020

Parmigiano Reggiano Roast Potato Salad with Parsley, Egg and Caper Dressing

70 min

Ingredients

  • 500g Small potatoes, halved
  • 2 tbsp Olive oil
  • Sea salt & freshly ground black pepper
  • 2 Eggs
  • 2 tbsp Capers, rinsed and drained
  • 2 tbsp Fresh parsley, chopped
  • 2 Handfuls mixed salad leaves
  • 70g Parmigiano Reggiano, half finely grated, half shaved

dressing

  • 3 tbsp Olive oil
  • 1½ tbsp White wine vinegar
  • 2 tsp Wholegrain mustard
  • Pinch of sugar

Method

Preheat the oven to 200°C/Fan oven 180°C/Gas Mark 6.
Put the potatoes into a roasting tin and add the olive oil, tossing to coat. Season with sea salt and black pepper, then roast until brown and crispy.
Meanwhile, hard-boil the eggs, then cool them in cold water. Shell and chop them finely. Combine them with the capers and parsley.
Arrange the mixed salad leaves on two serving plates and share the potatoes between them. Sprinkle with the grated Parmigiano Reggiano, then top with the egg and caper mixture.
Mix together the olive oil, vinegar and mustard and add a pinch of sugar, salt and pepper. Drizzle over the salads and finish off with the Parmigiano Reggiano shavings

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.