Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 floury potatoes (e.g. Rooster) (approximately 500g)
  • 1 shallot, peeled and finely chopped
  • 1 tablesp. red wine vinegar
  • 1 tablesp. Dijon-style mustard
  • 4 to 6 tablesp. rapeseed or olive oil
  • 2 pears, halved and finely sliced
  • 4 heads of chicory
  • 200g watercress
  • 200g gourmet salad leaves
  • 40g pecan nuts
  • 250g cherry tomatoes, halved
  • 150g blue cheese
  • 40g dried cranberries
  • Freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 46
Cooking time: 55 MIN
  1. Wash the potatoes and boil whole until cooked.
  2. Meanwhile, make the mustard dressing. Peel the shallot and chop very finely. Mix the shallot and red wine vinegar with the mustard and oil until smooth and season with salt and pepper.
  3. Wash the pears and watercress leaves and remove the chicory leaves one by one. Drain the potatoes and cut into ½ cm slices.
  4. Take a non-stick pan and roast the pecan nuts in it. Remove from the pan and chop coarsely.
  5. Take the same pan or grill pan and rub it with a little oil. Fry or grill the potato slices on both sides for 1 to 2 minutes until you have a brown grill pattern. Season with pepper.
  6. Mix the salad leaves, the chicory, pear, tomatoes and crumble the blue cheese, dried cranberries and pecans over the potatoes.
  7. Sprinkle with the mustard dressing just before serving.

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